This is a healthy and fresh dessert, perfect for serving after a BBQ on a warm summer evening.
Alrighty, you’ll need:
- One small pineapple
- 1 lime, zest and juice
- 1-2 tsp. sugar
- 2 tbsp. rum (optional)
- 225g The Collective Coconut, Rum ‘n’ Pineapple limited edition yoghurt
- Pomegranate seeds
Now you need to:
- Slice the pineapple as thin as you possible can and refrigerate until serving, topped with some damp kitchen roll and cling film to stop it drying out.
- Make up the dressing just before you are about to serve – just combine the lime zest and juice, sugar and rum.
- Serve on a large platter, scatter over the dressing and serve up with yoghurt.
This recipe was created by Seasoned Cookery Courses. If you make our Pineapple Carpaccio, then share it with us on social media and tag us in your creations using #thecollectivekitchen and we might have to treat you!
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