Pineapple Coconut Faux Créme Brûlée
Equipment
- culinary torch
Ingredients
- 1/2 cup coconut Greek yogurt per serving
- fresh pineapple
- sugar white granulated, light brown or turbinado, about 1/2 tsp per dish
- shredded coconut
- yellow food coloring optional
- individual ramekins or small bowls
Instructions
- Cut pineapple into 1 inch slices, leaving peel on. Core slices and discard dense core center. Cut a large circle into each slice so the dishes will sit comfortably in slice. Dice removed pineapple.
- Stir food coloring into yogurt if desired. Place part of diced pineapple in the bottom of ramekins. Top with yogurt, about 1/2 cup each, and smooth top of yogurt into an even layer. Sprinkle with sugar. Run a culinary torch over surface of yogurt until sugar caramelizes. Refrigerate at least 1 hour. Garnish with additional diced pineapple and shredded coconut to serve
Notes
If you don't have a culinary torch, skip the sugar topping and garnish as directed. The presentation is enough to elevate simple yogurt into a fancy dessert