Caramelized Pineapple Sundaes with Coconut

Name: Caramelized Pineapple Sundaes with Coconut
Yield: 10
Ingredients: 1 2-pound pineapple—peeled, cored and sliced into 1/2-inch-thick rings; 2 teaspoons vegetable oil; ½ cup sweetened shredded coconut; 2 ½ fat-free vanilla frozen yogurt; Mint sprigs, for garnish

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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.

By Kerry Simon

Recipe by Food & Wine June 2008

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Credit: © Matthew Hranek

Recipe Summary test

Yield:

Ingredients

1 2-pound pineapple—peeled, cored and sliced into 1/2-inch-thick rings
2 teaspoons vegetable oil
½ cup sweetened shredded coconut
2 ½ fat-free vanilla frozen yogurt
Mint sprigs, for garnish

Directions

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.

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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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Caramelized Pineapple Sundaes with Coconut

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Recipe Summary test

Ingredients

Directions

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Caramelized Pineapple Sundaes with Coconut

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Caramelized Pineapple Sundaes with Coconut