Actual meals at its greatest, this dish sings with the flavours of summer time… assume contemporary pineapple, maple-sweetened peanuts and luscious, creamy coconut yogurt. It’s scrumptious on a plate!
Substances
- 80 g (1/2 cup) peanuts, roughly chopped
- 125 ml (1/2 cup) maple syrup, coconut nectar or monk fruit syrup
- 2 tsp coconut sugar
- 1 cm piece of ginger, peeled and finely grated
- 250 g (1 cup) coconut yoghurt or Whipped Coconut Cream
- 1 pineapple, cored and lower into wedges
- 1 tbs melted coconut oil
- 1 small handful of mint leaves, roughly chopped
- 3 tbs coconut flakes, toasted
Technique
Step 1.
Line a big tray with baking paper.
Step 2.
Add the chopped peanuts to a small frying pan over medium–excessive warmth and toast for two–3 minutes, or till frivolously browned. Add your sweetener of alternative and prepare dinner, shaking the pan consistently, for an additional 1–2 minutes, or till the nuts are coated within the syrup and the combination has thickened barely.
Step 3.
Pour the combination onto the ready tray in a skinny layer and go away to chill and set, then break into small chunks. Put aside.
Step 4.
Mix the coconut sugar, ginger and coconut yoghurt or whipped coconut cream in a small bowl and stir properly. Refrigerate till wanted.
Step 5.
Warmth a barbecue grill plate or chargrill pan to medium–scorching. Brush the pineapple wedges with the coconut oil, switch to the barbecue or pan and prepare dinner for 3–5 minutes on all sides, or till pretty and golden.
Step 6.
To serve, divide the pineapple amongst plates, dollop over the ginger yoghurt or cream and high with the peanut crunch, mint leaves and coconut flakes.
Serves 4
Eat Extra Vegan by Luke Hines.
Obtainable now. Revealed by Plum. Pictures by Mark Roper. Go to Booktopia to buy.
