SERVES 6 PREP TIME 10 MINUTES 2 tablespoons cacao nibs 1 tablespoon brown sugar 1 medium (320g) pomegranate ⅓ cup (95g) natural yoghurt 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 yoghurt 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 yoghurt over pineapple and sprinkle with cacao crumb. Scatter with pomegranate seeds, mint and vanilla bean. Not suitable to freeze.