• 1 sweet and ripe pineapple
• 30 g Centralsun’s coconut palm sugar
• 70 ml melted coconut oil
• finely grated peel of 1 tiny lime
• 250 g coconut or other plain plant based yoghurt
• 3 tsp Centralsun’s durian powder
• 2 tbsp coconut flakes
• Toasted coconut flakes to serve if desired

Preparation:
In a bowl, mix together sugar and melted coconut oil. Peel the pineapple and cut it into 1,5 cm discs and brush them with the mixture. Grill the pineapple on each side for about 3 minutes, brushing them with the mixture in between, until nicely golden and browned. For the cream, mix together the lime zest, yoghurt, durian powder and coconut flakes. Leave the mixture in the fridge until the pineapple is cooked. Serve the pineapple with the durian cream and sprinkle extra toasted coconut flakes on top, if desired.