Caramelized Pineapple Sundaes with Coconut

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 Food & Wine

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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 pints fat-free vanilla frozen yogurt
  • Mint sprigs, for garnish

Preparation

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