1/2 cup of unsweetened shredded coconut (90g)
1/4 cup of water (60ml)
4 pineapple slices, 1.5cm thick (480g)
4 large balls of coconut sorbet (300g)
1/3 cup of flaked coconut (25g)
1/2 teaspoon of ground cinnamon
1/2 cup of unsweetened shredded coconut (90g)
1/4 cup of water (60ml)
4 pineapple slices, 1.5cm thick (480g)
4 large balls of coconut sorbet (300g)
1/3 cup of flaked coconut (25g)
1/2 teaspoon of ground cinnamon
In a medium-sized skillet, combine the unsweetened shredded coconut and water
Cook over high heat, stirring constantly with a wooden spoon, until the coconut is well dissolved (approximately 1 minute)
Place the pineapple slices in the skillet, one beside the other, and cook until they are slightly tender (approximately 30 seconds per side)
Distribute the pineapple among four plates and top each plate with a ball of sorbet
Mix the flaked coconut with the ground cinnamon beforehand
Sprinkle over the sorbet and serve immediately
323 calories per serving
