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.


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