Pineapple carries bromelain, a digestive enzyme that helps break down protein, and roasting concentrates its natural sweetness while keeping that benefit intact. Served over coconut yogurt with its own live cultures, this is dessert or breakfast that's genuinely working for your digestion, not just tasting good.
Ingredients
- 1 medium pineapple, peeled, cored, and sliced into rings or wedges
- 1 tbsp coconut oil, melted
- 1 tbsp brown sugar or coconut sugar
- 1/2 tsp cinnamon
- 1.5 cups unsweetened coconut yogurt with live cultures
- Toasted coconut flakes and fresh mint to serve
Instructions
- Preheat oven to 220C, or heat a grill pan over medium-high heat.
- Toss pineapple with melted coconut oil, brown sugar, and cinnamon.
- Roast on a baking sheet for 12-15 minutes, or grill for 3-4 minutes per side, until caramelized at the edges.
- Divide coconut yogurt between bowls. Top with warm roasted pineapple, toasted coconut flakes, and fresh mint.
Nutrition Facts (per serving)
| Calories | 195 |
| Total fat | 9g |
| Total carbohydrates | 28g |
| Dietary fiber | 3g |
| Protein | 2g |
| Sodium | 15mg |
Why This Is Good for Your Gut
Pineapple contains bromelain, a digestive enzyme that helps break down proteins and can ease post-meal bloating. Coconut yogurt's live cultures provide probiotic support without dairy. Roasting concentrates flavor without needing much added sugar.
Serve it while the pineapple's still warm. The contrast against the cold yogurt is really the whole appeal.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.