Pineapple with Toasted Coconut, Pink Peppercorns and Pomegranate Molasses
Pineapple with Toasted Coconut, Pink Peppercorns and Pomegranate Molasses
4 – 6 servings
4 cups ripe gold variety pineapple, peeled and cored
1/2 cup unsweetened wide coconut flakes
1-2 Tbsps pomegranate molasses
1/2 – 1 tsp crushed pink peppercorns
1/2 tsp flaky sea salt
1/2 cup unsweetened wide coconut flakes
1-2 Tbsps pomegranate molasses
1/2 – 1 tsp crushed pink peppercorns
1/2 tsp flaky sea salt
Toast coconut on a baking sheet 400f until golden brown around the edges. Allow it time to cool.
Put pineapple in a wide serving bowl or individual dishes (great as a side for roasted or grilled meats and fish, also with vanilla ice cream for dessert!).
Drizzle with pomegranate molasses, sprinkle on coconut, peppercorns and sea salt. Serve at once.
*Shredded mint and/or Thai basil is a great herbal addition*
Put pineapple in a wide serving bowl or individual dishes (great as a side for roasted or grilled meats and fish, also with vanilla ice cream for dessert!).
Drizzle with pomegranate molasses, sprinkle on coconut, peppercorns and sea salt. Serve at once.
*Shredded mint and/or Thai basil is a great herbal addition*