This is a simple but really subtle flavored dessert
4 x double cream coconut yoghurt
1 x pineapple
1 x organic sugar
30 g mint
To make the mint sugar – remove woody stalks from the mint and bash the mint with 1 cup of organic sugar in a pestle and mortar until fragrant.
Clean the pineapple and slice into thin slices.
Serve the yoghurt in a bowl with the pineapple scattered with mint sugar on the side.
Dip the pineapple in the mint sugar and yoghurt.