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Ingredients
(Serves 6)
1 whole pineapple, peeled
400ml coconut cream
¼ cup moist coconut flakes
25g unsalted butter, cubed
20g palm sugar
Mint leaves to garnish
Method
Pour the coconut cream into an ovenproof baking tray.
Slice the pineapple into 3cm thick rounds and place into the baking tray filled will the coconut cream. Place on the flame with medium heat and poach until the coconut cream reduces by half. (Approx. 10 minutes.) Move pineapple pieces around occasionally to ensure they don’t stick.
Place a couple of small cubes of butter on top of each pineapple slice. Sprinkle over the coconut flake and crumble over the palm sugar.
Place the tray under a red hot grill until the tops crisp up and brown nicely.
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