Ingredients
Serves: 4-6
Time: 30 minutes
- 1 pineapple cut into eighths keeping the stalks on
- Light brown sugar
- Cinnamon
- 100g butter
- Chopped mint
For the coconut custard
- 2 x 400g tin full fat coconut milk (kept in the fridge so the solids and liquid separate)
- Pinch of nutmeg
- Juice of 1 small lemon
- 1 - 4 tbsp light brown sugar (depending on how sweet you like it!)
Method
- In a small bowl mix four teaspoons of brown sugar and one and a half teaspoons of cinnamon.
- Sprinkle this mixture on both sides of the pineapple.
- Heat the grill to a medium and cook the pineapple each side, turning regularly.
- Mix the butter with two teaspoons of cinnamon and three tablespoons of sugar.
- Baste the pineapple with the butter until caramelised on both sides.
- For the custard, take the solids from the can of coconut and bring to a boil in a small pot, add the sugar, lemon zest and nutmeg and leave to simmer until thickened then add the lemon juice.
- Plate up your pineapple slice with a dollop of warm custard. Spinkle freshly chopped mint on top.
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