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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. More Frozen Dessert Recipes

Kerry Simon
June 2008

Gallery

© Matthew Hranek

Recipe Summary

total:
30 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.

  • 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.

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