Caramelized Pineapple Sundaes with Coconut

Caramelized Pineapple Sundaes with Coconut Recipe
Photo: © Matthew Hranek
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.

Yield:

10

Recipe from


Ingredients

1 2-pound pineapple—peeled, cored and sliced into 1/2-inch-thick rings
2 teaspoons vegetable oil
1/2 cup sweetened shredded coconut
2 1/2 fat-free vanilla frozen yogurt
Mint sprigs, for garnish

Preparation

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.

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

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.

Note:

Kerry Simon,

June 2008
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