After all the chocolate eating of Easter that has just happened I thought it was time for a healthy(ish) pudding. We don’t often eat dessert in this house. I normally make a yummy pudding or a sweet treat after Sunday lunch. Buddhist monks will only eat dessert once a week. They normally eat their sweet treat after Sunday lunch. It’s much better for the body to eat dessert after lunch as it gives the body more time to digest the food before going to bed.
There will always be people who contest this theory, but I find this rule or guideline works well for me. I don’t like to go to bed too full up so eating sweet treats earlier in the day works for me. When I made this recipe I was in need of a dish that sweet but not chocolatey. It was a perfect dessert and it’s one the whole family can enjoy.
Do you have a favourite pineapple dessert? Let me know in the comments below and please don’t forget to like, comment and subscribe.
- Sharp knife
- Chopping Board
- Frying pan
- Plastic brush
- Pineapple x 1 large
- Mint x 8 – 10 leaves
- Ground cinnamon x 1 tsp
- Coconut sugar x 2 tbsp
- Cinnamon x 1 tsp
- Ghee, unsalted butter or coconut oil x 2 tsp
- Coconut or cream x 100 mls
- Maple syrup x 1 – 2 tbsp
- Start by chopping the top and the bottom of the pineapple off.
- Then remove the side of the pineapple.
- Next chop the pineapple in half and then into quarters.
- Remove the core by cutting it away from the fleshy part of the pineapple.
- Slice the quarters in half lengthways and then chop into pineapple chunks.
- Next rip up the mint leaves roughly with your hands.
- Put the frying pan onto a high heat and add in the ghee, unsalted butter or coconut oil.
- Spread around the base of the pan with the plastic brush.
- Wait for the pan to get hot and then add in the torn up mint.
- Tip the pan to one side and cook the leaves in the fat for a minute or so.
- Add in the pineapple and heat through for a few minutes
- Sprinkle over the coconut sugar and cinnamon as well.
- Fry until the pineapple starts to soften and go golden in colour.
- Once it’s a golden colour, remove from the heat and serve evenly into four bowls.
- Mix the coconut cream and maple syrup together in the small mixing bowl.
- Spoon the mixture onto the pineapple.
- Finally, serve and enjoy.
Caramelised Pineapple and Mint with Coconut Cream and Maple Syrup was a huge success in this house. My husband Howard and I both enjoyed this sweet treat after our lunch the other day. Ted, our son, is not a great lover of his mothers desserts. He had one of his ice lollies from the freezer instead. Howard and I thought it was lush and it’s definitely one we will be eating again. However you decide to eat this dessert, as always, please enjoy. Thank you xxx