Pineapple Carpaccio with Mint & blueberries

Serves 4 

Ingredients 

1 pineapple

1 lime zest 

1 small bunch of mint 

1 tbsp unrefined golden granulated sugar

1 250g rub of coconut yoghurt 

Coconut Merchant Toasted flakes

Method

Prepare the pineapple using a very sharp knife by removing the green spiky top. Then slice the other end so it sits on the board without slipping.

Carefully cut the skin off the sides, as close to the edge of the pineapple as you can. This will expose brown, scraggly dots, called eyes, these need to be removed.

You will see that the eyes line up in a spiral, making V-shaped trench around the pineapple you can remove the eyes 

When the pineapple is ready slice as thinly as you can with a very sharp knife.

Cut the rounds in half them arrange on a platter

Next chop the mint leaves and mix together with the sugar 

Sprinkle the sugar and mint over the pineapple

Zest the lime over the pineapple

Scatter the blueberries 

Spoon the coconut yoghurt into the middle of the pineapple

Scatter with toasted coconut