Photo: © Matthew Hranek
Yield
10

Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.

How to Make It

Step 1

Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.

Step 2

In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.

Step 3

Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.

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