Pan-fried pineapple with coconut-yoghurt

This is one of the easiest desserts to prepare and once you have tasted this combination, it will become a firm favourite. Pan-frying the pineapple makes it extra sweet and tasty and the toasted coconut added to the plain yoghurt is something special.

Ready in

30 mins

Serving size

Serves 6


  • 1 medium pineapple, peeled
  • 3 tbsp (45 ml) desiccated coconut
  • 2 tsp (10 ml) sunflower oil
  • 175 ml plain low-fat yoghurt
  • handful mint fresh leaves to serve


  1. Cut pineapple into 6 thick, even slices.
  2. Heat a frying pan over a medium heat and toast coconut without any oil until golden brown. Take care not to burn it. Spoon out.
  3. In the same pan, heat oil and fry pineapple slices on both sides until golden brown and just cooked.
  4. Mix 2 tbsp (30 ml) of the coconut with the yoghurt.
  5. Serve 2 tbsp (30 ml) of the yoghurt mixture with the pineapple, sprinkle with remaining coconut and garnish with fresh mint leaves.


  1. Try this recipe with plums, peaches or apricots in summer.

Pan-fried pineapple with coconut-yoghurt video

Nutritional information per portion


382 kJ


1,6 g


3,8 g


10,9 g


0 g

This recipe is from Cooking from the heart, 3rd edition: Diabetes

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