Follow these steps for perfect results
Lemon juice
Fresh
Butter
Unsalted
Fresh coconut
Grated
Hung Curd (Greek Yogurt)
Creamy
Pineapple
Sliced to inch thick
Palm sugar
Gather all ingredients.
Toast the grated coconut in a shallow-fry pan until lightly browned and aromatic. Set aside.
Heat butter in the same pan until melted.
Place pineapple slices in the melted butter.
Sprinkle palm sugar and lemon juice over the pineapple slices.
Flip the pineapple slices immediately to coat both sides evenly.
Cook the pineapple, stirring and flipping at regular intervals, until the palm sugar is dissolved.
Continue cooking for about 3 minutes on each side over low-medium heat until nicely fried.
Place 2 pineapple slices in each bowl.
Add a dollop of fresh and creamy Greek yogurt to each bowl.
Sprinkle with toasted coconut.
Serve as a dessert after a meal of Thai Jasmine Sticky Rice.
Expert advice for the best results
For a smoky flavor, grill the pineapple over charcoal.
Add a pinch of chili flakes for a hint of spice.
Garnish with fresh mint leaves for a refreshing touch.
Everything you need to know before you start
5 mins
The toasted coconut can be made ahead.
Arrange pineapple slices attractively in a bowl, topped with yogurt and toasted coconut.
Serve warm or at room temperature.
Pair with a scoop of vanilla ice cream.
Its sweetness complements the pineapple.
Discover the story behind this recipe
Pineapple is a common ingredient in Thai desserts.
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