Grilled pineapple with coconut-mint yoghurt

Name: Grilled pineapple with coconut-mint yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 6-8 Stem(s) Mint; 50 g Coconut flake; 350 g lactose-free yoghurt; 2-3 TABLESPOONS Honey; 1 large pineapple; 8 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

6-8 Stem(s) Mint
50 g Coconut flake
350 g lactose-free yoghurt
2-3 TABLESPOONS Honey
1 large pineapple
8 wooden skewers

Directions

1
Wash mint, dab dry, pluck off leaves. Grind coconut and mint finely in the universal chopper. Mix yoghurt, half of the coconut mixture and honey. Peel pineapple and cut lengthwise into 4 slices.
2
Cut out the hard stalk from the two middle slices, leaving 4 strips. Cut the outer slices in half lengthwise. Place the 8 pineapple strips on wooden skewers. Grill the pineapple skewers for about 5 minutes, turning them over.
3
Divide the yoghurt between 8 glasses. Sprinkle with remaining coconut-mint mixture. Stick pineapple skewers into them.