This pineapple coocnut crumble is sure to be a hit with your tastebuds.
Did you know pineapples are rich in vitamin C? Indulging in this tropical treat could help boost your immune system ahead of August’s peak flu season.
Try this delicious fruit in this yummy Pineapple Coconut Crumble as an after-dinner sweet.
Serves 4
Ingredients
- ½ pineapple, skin and core removed, cut into small chunks
- ½ cup coconut flour
- 2 tbsp coconut oil (alternatively use 3 tbsp butter)
- ¼ cup brown sugar
- ¼ cup macadamias, roughly chopped
- Natural yoghurt, to serve
Method
- Preheat oven to 180°C.
- Heat a large non-stick frying pan over a medium heat, add 2 tbsp of brown sugar, cook for 2 minutes or until the sugar starts to melt and caramelise. Add the pineapple, cook for 5-7 minutes or until golden and tender, stirring occasionally. Set aside.
- To make the crumble, rub the coconut oil into the coconut flour in a mixing bowl until the mixture resembles breadcrumbs. Mix through the remaining brown sugar and macadamias.
- Divide the stewed pineapple between four small ramekins, or one baking dish with a 4 cup capacity, and top with the crumble mixture. Bake in the oven for 30 minutes until golden brown on top.
- Serve the crumble with thick natural yoghurt on the side.
Recipe courtesy of Australian Pineapples.
- Read more: Passionfruit, Coconut and Quinoa Muffins
- Read more: Chicken Kofta Curry
