• 1 medium pineapple, peeled
• 45 ml desiccated coconut
• 10 ml sunflower oil
• 175 ml low-fat yoghurt
• a handful of fresh mint leaves to serve

Serving size: 6
Preparation Time: 30 minutes

1. Cut pineapple into 6 thick, even slices.
2. Heat a frying pan over medium heat and toast coconut without any oil until golden brown. Take care not to burn it. Spoon out.
3. In the same pan, heat oil and fry pineapple slices on both sides until golden brown and just cooked.
4. Mix 2 tbsp (30 ml) of the coconut with the yoghurt.
5. Serve 2 tbsp (30 ml) of the yoghurt mixture per person with the pineapple, sprinkle with remaining coconut and garnish with fresh mint leaves.

Tip:

1. Try this recipe with plums, peaches or apricots in summer.

Recipe by Pharma Dynamics
Cooking from the heart