Summary

Ingredients

• 1 can pineapple, (580 g)
• 150 g raspberries, fresh or frozen
• 1 tablespoon sugar
• 2 tablespoon yogurt, (cream yogurt)
• 50 g butter
• 8 tablespoon desiccated coconut

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Instructions

1. Puree the raspberries (defrosted, if frozen) with the sugar and divide each on half of the dessert plates. Put 1 dollop of cream yoghurt on the raspberries, make a pattern with a fork.
2. Drain the pineapple rings. Heat the butter, but do not brown it. Roll the pineapple in coconut flakes, fry in the butter and place next to the raspberry puree.
3. Of course, this also works with fresh pineapple, if you remove the stalk so that the rings remain intact.