in Dessert Recipes

Pineapple-coconut rings with raspberries

updated

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Ingredients for 4 servings:

  • 1 can pineapple (580 g)
  • 150 g raspberries, fresh or frozen
  • 1 tbsp sugar
  • 2 tbsp yogurt (cream yogurt)
  • 50 g butter
  • 8 tbsp desiccated coconut

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Puree the raspberries (thawed if frozen) with the sugar and divide between half of each dessert plate. Place a dollop of creamy yogurt on the raspberries and fork to create patterns. Drain the pineapple rings. Heat the butter, but do not brown. Roll the pineapple in coconut flakes, fry in the butter, and place next to the raspberry puree. This also works with fresh pineapple, as long as you remove the stem so the rings remain intact.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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