Preparation time: cca. 25 minutes
Per portion: cca. 200 kcal / 840 kJ
3 g P, 2 g F, 35 g CH
- 2 baby pineapples
- 100 g raspberries
- 100 g blackberries
- 2 small bananas
- juice of ½ lime
- 200 g yogurt
- 5 cl coconut syrup
- 4 cl white rum
- cinnamon and coconut flakes for sprinkling
- Rinse the baby pineapples and cut in half lengthways, including the skin and leaves. Cut out the hard core and some of the flesh, and chop into small pieces.
- Pick over, rinse and pat dry the raspberries and blackberries. Peel and slice the bananas. Stir together the berries and the flesh of the pineapple, and sprinkle over the lime juice.
- Mix the yogurt and coconut syrup. Pour the white rum over the fruit and into the pineapple halves. Arrange on plates, and pour over the coconut yogurt. Sprinkle with a pinch of cinnamon and coconut flakes to serve.