Serves 8
Prep Time
Cook Time
Difficulty Level
Download or Print

When the tropical heat gets unbearable, sometimes all we need is a sweet and refreshing dessert to help us cool off and feel better. Try introducing this stack of pineapples with mint syrup and yoghurt to your repertoire of icy treats this season. It’s easily prepared and versatile enough to go with any fruit of your choice!


  • ½ cup (110 g) caster (superfine) sugar
  • ½ cup (125 ml) water
  • 1½ cups firmly packed fresh round-leaf mint leaves
  • 1 cup (50 g) coconut flakes
  • 1 medium yellow-fleshed pineapple (1.25 kg), cut crossways into 1.5 cm thick slices
  • 1 litre (4 cups) vanilla or passionfruit frozen yoghurt
  • ¼ cup small fresh round-leaf mint leaves, extra
Preheat oven to 180 C.

Stir sugar and the water in a small saucepan, over medium heat, for 4 mins or until sugar dissolves and syrup reduces slightly. Transfer to a small stainless steel bowl; freeze for 15 mins to chill rapidly.


Meanwhile, place mint in a heatproof bowl, cover with boiling water; stand for 10 secs. Drain, refresh under cold running water; squeeze to remove excess water.


Place coconut on an oven tray; bake, shaking the tray occasionally, for 3 mins or until golden.

Preheat a large grill plate (or grill or barbecue) over medium-high heat. Cook pineapple, in two batches, for 2 mins each side or until golden.

Process blanched mint and sugar syrup until finely chopped.


Divide grilled pineapple among plates; top with frozen yoghurt, drizzle with syrup. Serve sprinkled with coconut and extra mint.

TIP Choose a yellow-fleshed pineapple, such as bethonga, for the best flavour. You could also use mango cheeks cut from four mangoes instead of the pineapple. Drizzle with passionfruit pulp, if you like

Photo: bauersyndication.com.au

Download or print the recipe