Roasted Pineapple & Toasted Coconut Yogurt Parfait
Elevate your breakfast with this simple but delicious yogurt parfait! The caramelised pineapple adds a depth of flavour that looks and tastes complex but is super easy to prepare. Top with some toasted coconut, and you have a winner. Plus, you can store the roasted pineapple in the fridge for up to a week, making it great for meal prep, a make-ahead brunch addition, or even dessert!
Roasted Pineapple & Toasted Coconut Yogurt Parfait
Ingredients
1 large ripe pineapple, cut into bite-sized pieces, or one 16-oz package of frozen pineapple, defrosted
1/2 teaspoon kosher salt
Yogurt – can use plain or vanilla
Toasted coconut flakes, for serving
Instructions
Pre-heat the oven to 400ºF
Place the pineapple in a baking dish and sprinkle with salt, tossing to coat
Roast until softened and browned in spots, about 30 minutes.
Let the pineapple cool to room temperature.
Transfer the pineapple to a blender or food processor and puree until crushed – don’t let it get too smooth, as some texture is nice.
To serve, layer the yogurt with the pineapple and top with toasted coconut.
Notes
Pineapple sauce can be stored in an airtight container in the fridge for up to a week.
