GRILLED PINEAPPLE WITH CASHEW PRALINE
SERVES 4 PREP + COOK 40 MINS + REFRIGERATION
1 medium young drinking coconut (900g) 125g fresh raspberries 1 medium pineapple 2 limes, rind grated finely 1 ½ tbsp lime juice 1 tsp vanilla bean paste lime wedges, to serve
COCONUT LABNE
500g coconut yoghurt 1 tsp vanilla bean paste ½ tsp sea salt flakes, crumbled
CASHEW PRALINE
2 tbsp honey ½ cup unsalted roasted cashews ¼ tsp ground cardamom
1 COCONUT LABNE Line a sieve with muslin over a bowl. Combine coconut yoghurt, vanilla and salt in a medium bowl. Mix well. Spoon onto the muslin. Tie up the corners of the muslin. Refrigerate overnight.
2 CASHEW PRALINE Place honey in a frying pan over medium heat. Cook until starting to caramelise. Add cashews and cardamom. Cook, stirring continuously, 1 min. Transfer cashews to a tray lined with baking paper, spread out. Cool. Chop coarsely to serve.
3 Use a sharp, heavy knife to make four cuts into the very top of the coconut to create an opening. Reserve liquid. Dry inside the coconut using paper towel. Scoop out flesh in large pieces. Transfer to a large bowl.
4 Mash a third of the raspberries to form a chunky puree. Pour onto coconut flesh, stir well to coat and “tint” pink. Refrigerate, stirring occasionally, 40 mins or until needed. Discard puree.
5 Meanwhile, trim pineapple ends and peel, discard ends and skin. Cut pineapple in half lengthways, remove and discard core. Cut into long wedges.
6 Heat a grill plate (or pan) over high heat until hot. Cook pineapple wedges, in batches, 2 mins on each side or until grill marks appear and pineapple starts to soften. Transfer to a wide shallow bowl.
7 For the lime dressing, combine 1/3 cup (80ml) of reserved coconut liquid, lime rind, juice and vanilla in a small bowl. Stir to combine. Pour over grilled pineapple. 8 Cut coconut flesh into ribbons. 9 Arrange pineapple mixture, coconut ribbons, remaining raspberries and cashew praline on a serving platter. Serve with coconut labne and lime wedges.