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Caramelised pineapple with coconut yoghurt

These tropical tastes can really cheer up a wintry morning. You can make this a totally dairy-free breakfast if you replace the butter with coconut oil and make sure you use coconut yoghurt made solely from coconut milk

Method (serves 2)

  • Cut the top and bottom off the pineapple and cut off the skin, making sure you remove all the eyes.
  • Cut it into rounds about 1.5cm thick, quarter them, then cut off the woody core.
  • Melt the butter in a frying pan and when it is bubbling, add the pineapple and cook for 1-2 minutes until it is starting to brown.
  • Turn over the pineapple and sprinkle the sugar over it.
  • Give the pan a good shake to coat the wedges and cook for a further minute.
  • Serve with a spoonful of coconut yoghurt and the zest of a lime. 


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  • 400g Fresh pineapple
  • 2 tbsp Sugar
  • 15g Butter
  • 120g Coconut yoghurt
  • Lime zest


  • Energy: 253.3Kcal
  • Protein: 1.4g
  • Carbohydrates: 44.3g
  • of which sugars: 41.6g
  • Fat: 6.8g
  • Fibre: 3.8g
  • Salt:0.1g

Approx. nutritional figures per serving size of 280g

This recipe contains

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