Caramelised Pineapple & Limes with Toasted Coconut | Melissa Hemsley
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Caramelised Pineapple & Limes with Toasted Coconut

Sweets, Puddings & Baking

Caramelised Pineapple & Limes with Toasted Coconut

10

Mins

6

Serves

I always find cutting a pineapple a bit of a faff but it’s so worth it for this delicious dessert that looks absolutely stunning and always impresses friends when you bring it to the table. I love the heat from the chilli with the zingy limes and fresh mint but if you cut the chilli in slices then those that don’t want the heat, can pick them off!

Method

  1. Cut the pineapple in half lengthways, peel and then slice into 12 wedges and remove the core
  2. In a large frying pan, toast the coconut flakes for a minute until just golden and set aside with a little sprinkle of sea salt
  3. Melt coconut oil in the same pan and fry the wedges in batches on the pan for about 2 – 3 minutes on each side (keep an oven on low if you’d like to keep them warm – they are delicious hot, warm or cold) and I recommend using tongs. Put a few halved limes in the pan too for the final 2 minutes
  4. When they have colour on each side, drizzle the maple syrup and the juice of 1 lime into the pan and let bubble away for 30 seconds then turn each wedge so it gets coated
  5. Serve the wedges piled onto a warmed plate and scatter with coconut flakes, lime zest, chilli and lots of fresh mint leaves and serve with a bowl of scoops of coconut icecream or yoghurt

Ingredients

  • 1 large ripe pineapple
  • 2 tsp coconut oil or butter
  • 2 handfuls coconut flakes / desiccated coconut
  • A touch of sea salt
  • 2 tbsp maple syrup
  • 3 limes, juiced and zested
  • ½ red chilli, finely chopped
  • 1 small handful of mint leaves (this would also be delicious with thai basil or thai mint)

To serve

  • Coconut frozen ice cream / vanilla ice cream/ natural full fat yoghurt or coconut yoghurt

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