Pineapple coconut crumble
THIS sweet treat serves four and is by Dr Joanna McMillan for Australian Pineapples. More recipes like this can be found at australianpineapples.com.au.
Preheat the oven to 180°C. Heat a large non-stick frying pan over a medium heat, add 2 tbsp of brown sugar, cook for 2 minutes or until the sugar starts to melt and caramelise. Add the pineapple, cook for 5-7 minutes or until golden and tender, stirring occasionally. Set aside. To make the crumble, rub the coconut oil into the coconut flour in a mixing bowl until the mixture resembles breadcrumbs. Mix through the remaining brown sugar and macadamias. Divide the stewed pineapple between four small ramekins, or one baking dish with a four cup capacity, and top with the crumble mixture. Bake in the oven for 30 minutes until golden brown on top. Serve the crumble with thick natural yoghurt on the side.