Scale

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

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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.

Pineapple sauce can be stored in an airtight container in the fridge for up to a week.