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