I came up with this dessert when I cooked Shrimp Pineapple Fajitas and had so much pineapple that it seemed like too much for the main course. I just saved some of the fried pineapple but you can also prepare them separately.
Pineapple Dessert (paleo, AIP)
Serves 4
A third or half of a pineapple cut in bite sized pieces
Coconut oil
Balsamic vinegar
Mint leaves (I like to use small apple mint leaves)
Maple syrup (optional)
- Fry the pineapples in coconut oil in a cast iron pan and when they have got some color, drizzle a little bit of balsamic vinegar on them and toss a minute or two more to caramelize them.
- Arrange in serving bowls and if you wish drizzle just a hint of maple syrup on them.
- Pour some cold vanilla sauce (recipe below) on the warm pineapples.
- Garnish with some torn fresh mint leaves.
Vanilla sauce
1 frozen banana (peel it before freezing it)
1/4 cup coconut milk
1/4 tsp ground vanilla bean
Measure all ingredients in a blender and mix until smooth.
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