This is an amazing dessert to try next time you are barbecuing or cooking outside. It’s got everything going on and tastes like sunshine – charred and caramelised pineapple, with flavours of coconut and mint, and the crunch of nuts. One pineapple will serve eight people, and other than cooking the pineapple over the coals the rest of it is an assembly task. If you’re cooking this as part of a bigger barbecue meal and there’s meat involved, cook the pineapple first or on a separate grill rack.
1 large tub of Greek style yoghurt
1 handful desiccated coconut
Half a handful of mint
Small bag of mixed nuts and raisins
Knob of butter
Splash of rum
8 small meringue nests
Cut the top and the skin off the pineapple, and split into eight lengthways (quarter it and then cut each segment in half again). Cut out the central core part of each slice, and place on the grill over the hot coals to cook. Allow the pineapple to char, before turning. Once charred on several sides, you can remove the pieces using tongs and place in a bowl. If you are not doing a vegan version then add some knobs of butter to melt and coat. Sprinkle brown sugar over liberally and, if making boozy, a splash or two of rum. Return to the grill to caramelise.
Meanwhile, roughly chop the mint and combine with the desiccated coconut.
On each plate place a large dollop of yoghurt, some crushed meringue (optional), a sprinkling of nuts and raisins, and a sprinkling of the mint and coconut mixture.
Place the caramelised and charred pineapple slice on top, and serve.