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| Main ingredients | Pineapple, Thick coconut milk, Castor sugar, Yogurt, Condensed milk, Whipped cream, Fresh mint sprigs |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 4-5 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup chopped pineapple
- 1 cup thick coconut milk
- ¼ cup castor sugar
- 1 cup yogurt
- ¾ cup condensed milk
- Melted pineapple jam as required
- Whipped cream for piping
- Fresh mint sprigs for garnish
Method
- Preheat the oven at 160° C.
- Heat a non-stick pan, add pineapple, castor sugar and ½ cup water, mix well and cook for 6-8 minutes or till the pineapple is cooked completely. Switch the heat off, and allow the mixture to cool completely.
- Take coconut milk in a large bowl, add yogurt and condensed milk and mix well. Transfer this equally into 4 individual ovenproof cups and place them on a baking tray. Pour some water in the baking tray and carefully place it in the preheated oven and bake for 10-12 minutes.
- Bring the tray out of the oven and allow to cool down to room temperature. Refrigerate the baked yogurt till chilled completely.
- To serve, drizzle some pineapple jam into each cup, pipe whipped cream, garnish with cooked pineapple pieces and mint sprigs and serve.
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