15-Minute Pineapple Carpaccio Dessert
This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!
Ingredients
The Fruits
- 15 grams coconut flakes/chips (⅓ cup or 0.5 oz), NOT shredded/desiccated coconut
- 1 can pineapple slices (567 grams, or 20 oz)
- 50 grams berries (such as blueberries, raspberries, strawberries, etc) (½ cup or 1.7 oz), cut into small bite-sized pieces about half a blueberry each (see photos for reference)
Yoghurt Dressing
- 120 grams coconut yoghurt (½ cup or 4.3 oz)
- 1 cm ginger (0.5 inch) peeled and grated/very finely minced
- lime juice from 1 lime
- 1 teaspoon lime zest (OPTIONAL)
- mint leaves from 3 sprigs thinly sliced half of them, and finely chop the other half
Instructions
Preparations
- (Optional) If you'd like to bake the pineapple slices first to get that caramelized flavor, layer the pineapple slices on a baking sheet. Note that it already tastes great without baking!Bake in the oven at 200℃ (390℉) for 20 minutes.
- Now toast your coconut flakes/chips. You can either just toast it in a pan (without using any oil) until they're golden brown.You can also bake them in the oven at 180℃ (355℉) for 2-3 minutes. They burn easily so definitely start low on your baking time. And take it out of the oven directly after it's done.
- While waiting, slice the pineapple thinly, into 2 thin round slices.
Yoghurt Mix
- Mix the coconut yogurt, grated ginger, lime juice (& lime zest if using), and the finely minced mint leaves.Note that you don't want to use the mint stems as they are hard and can be hard to bite.
Plating Time!
- Arrange your pineapple slices in a circle around your plate.
- Sprinkle the berries on top.
- Dollop the yoghurt mix to the middle of the carpaccio, or make small yoghurt circles around the pineapple (see the process shots above).
- Then sprinkle with toasted coconut flakes/chips, followed by the sliced mint leaves as garnish.
Notes
Ingredients Notes
- If you're using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn't get watery.
- If you don't have coconut yoghurt at home, you can sub with another type of (plant-based) yoghurt.