Caramelised Rum Pineapple with Lime and Coconut
Thick wedges of pineapple browned in a hot pan, glazed in a dark rum and lime caramel and served with cool coconut yogurt.
Ingredients
- Pineapple1 pc
- Coconut oil1 tbsp
- Dark brown sugar50 g
- Ground cinnamon1/4 tsp
- Dark rum3 tbsp
- Lime1 pc
- Coconut flakes20 g
- Coconut yogurt200 g
Method
- 01
Peel and core the pineapple and cut it into 8 thick wedges.
- 02
Heat the coconut oil in a large frying pan over medium-high heat and fry the pineapple for 3 minutes on each side until browned at the edges.
- 03
Sprinkle over the sugar and cinnamon and let it melt and bubble for 2 minutes, turning the pineapple to coat.
- 04
Take the pan off the heat, add the rum and lime juice (it may spit), then return to the heat and bubble for 1 minute into a syrup.
- 05
Toast the coconut flakes in a dry pan for 2 minutes until golden, then serve the warm pineapple and syrup with coconut yogurt, lime zest and the coconut.
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