SERVES 6 PREP TIME 10 MINUTES
2 tablespoons cacao nibs
1 tablespoon brown sugar
1 medium (320g) pomegranate
⅓ cup (95g) natural yogurt
1 medium (1.25kg) ripe pineapple, peeled, cored, sliced thinly
2 tablespoons fresh mint leaves
½ vanilla bean, sliced finely
1 Combine the cacao nibs and sugar in a small food processor or blender; process to a fine crumb.
2 Cut pomegranate in half crossways. Hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. You will need about ⅓ cup seeds for this recipe.
3 Stir the yogurt in a small bowl and add a little water if needed to give a thick, drizzly consistency.
4 Arrange pineapple on a serving platter. Drizzle yogurt over pineapple and sprinkle with the cacao crumb. Scatter with the pomegranate seeds, mint and vanilla bean. Not suitable to freeze.