Caramelized Pineapple with Coconut Yoghurt and Granola
A sweet delight of caramelized pineapple flavoured with star anise and vanilla over crunchy granola and creamy coconut yoghurt.
Equipment
- 1 pan
Ingredients
- 40 g unsalted butter
- 4 slices of pineapple 1cm thick
- 12 slices of banana
- 1 whole star anise
- 1/2 vanilla pod sliced in half horizontally
- 1/3 cups fresh pineapple juice
- 1/2 tsp brown sugar
- 150 g granola
- 500 g coconut yoghurt
- Shaved coconut
Instructions
- Melt 40g butter in a pan over low-medium heat.
- Add whole star anise and the two halves of vanilla pod and fry for 30-40 seconds.
- Turn the heat up to medium, add the pineapple juice and the sugar. Bring to simmer.
- Add the slices of pineapple and fry, turning a few times to brown on all sides.
- Once the edges have charred, remove from the pan and let cool.
- Add the slices of banana and cook for 30-40 seconds on each side until caramelized. Remove from the pan.
- If all liquid has by now evaporated, add another splash of pineapple juice and a little sugar. Simmer for a minute to get a syrup that can be drizzled over the yoghurt and granola.
- Assemble the bowl: add the granola, a scoop or two of yoghurt, top with pineapple and banana slices, sprinkle with shaved coconut and drizzle over the remaining warm syrup.
Notes
- You can store the caramelized pineapple in the fridge for an extra day.