Cut pineapple into 6 thick, even slices
Heat frying pan over a medium heat and toast coconut without any oil until golden brown. Take care not to burn it. Spoon it out.
In the same pan, heat oil and fry pineapple slices on both sides until golden brown and just cooked.
Mix 2 tbsp (30ml) of the coconut with the yoghurt.
Serve 2 tbsp (30ml) of yoghurt mixture per person with the pineapple, sprinkle with the remaining coconut and garnish with fresh mint leaves.
Try recipe with plums, peaches or apricots in summer!
NUTRITIONAL INFO PER PORTION:
Energy 382 kj
Protein 1,6 g
Fat 3,8 g
Carbohydrates 10,9 g
Salt 0 g