Caramelized Pineapple Sundaes with Coconut

• Recipe by Kerry Simon

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.

Ingredients

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

Directions

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.