Honey Roasted Pineapple with Coconut Yogurt  Add/Read Comments

Can't recall the last time I ate pineapple; never cook with it really. Coconut too is never on the shopping list, although I did use coconut milk for an Indonesian dish (that I recall was rather tasty!). But that is the point of me participating in Waiter, to push my culinary-world out from the risotto/roast chicken cul-de-sac and explore... This edition of Waiter has Pineapple as the theme.

Honey Roasted Pineapple with Coconut Yoghurt

• 6 slices of pineapple
• 1 vanilla bean, split lengthways
• warmed honey
• 1 cinnamon stick
• handful of roasted nuts, pistachios recommended but I used hazelnuts

Place pineapple in a single layer in a shallow dish. Scrape vanilla bean seeds into honey and add the bean and cinnamon stick - I used thick honey so melted it gently until runny. Pour hiney mixture over pineapple and roast at 180C for 10 minutes. Turn slices over and roast for a further 10-15 minutes until soft.

Allow to cool. Flavours are hugly improved if left in the fridge overnight.

Coconut Yoghurt

• 45g desiccated coconut toasted in the oven


• 1 cup plain yoghurt


• 1 tablespoon caster sugar


• 2 teaspoons vanilla extract

Combine all the ingredients and mix well. Refrigerate covered until required.

Serve the pineapple slices with a spoonful or two of the yoghurt and a handful of roasted nuts.