Caramelized Pineapple Sundaes with Coconut
© Matthew Hranek

Caramelized Pineapple Sundaes with Coconut

  • SERVINGS: 10

Kerry Simon tops creamy frozen yogurt with chunks of caramelized pineapple and slivers of fresh coconut, but toasted, shredded coconut is just as delicious. Another variation: Swap out the pineapple for bananas and garnish with the Japanese herb shiso.

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  1. One 2-pound pineapple—peeled, cored and sliced into 1/2-inch-thick rings
  2. 2 teaspoons vegetable oil
  3. 1/2 cup sweetened shredded coconut
  4. 2 1/2 pints fat-free vanilla frozen yogurt
  5. Mint sprigs, for garnish
  1. Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.
  2. In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.
  3. Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs and serve right away.