- 80 g (1/2 cup) peanuts, roughly chopped
- 125 ml (1/2 cup) maple syrup, coconut nectar or monk fruit syrup
- 2 tsp coconut sugar
- 1 cm piece of ginger, peeled and finely grated
- 250 g (1 cup) coconut yoghurt or Whipped Coconut Cream
- 1 pineapple, cored and cut into wedges
- 1 tbs melted coconut oil
- 1 small handful of mint leaves, roughly chopped
- 3 tbs coconut flakes, toasted
Line a large tray with baking paper.
Add the chopped peanuts to a small frying pan over medium–high heat and toast for 2–3 minutes, or until lightly browned. Add your sweetener of choice and cook, shaking the pan constantly, for a further 1–2 minutes, or until the nuts are coated in the syrup and the mixture has thickened slightly.
Pour the mixture onto the prepared tray in a thin layer and leave to cool and set, then break into small chunks. Set aside.
Combine the coconut sugar, ginger and coconut yoghurt or whipped coconut cream in a small bowl and stir well. Refrigerate until needed.
Heat a barbecue grill plate or chargrill pan to medium–hot. Brush the pineapple wedges with the coconut oil, transfer to the barbecue or pan and cook for 3–5 minutes on all sides, or until lovely and golden.
To serve, divide the pineapple among plates, dollop over the ginger yoghurt or cream and top with the peanut crunch, mint leaves and coconut flakes.