Recipe
Pineapple Dessert Tacos with Sweet Coconut Sambal Recipe
This recipe is rated 5.0 out of 5.
If you’re looking for a fresh take on dessert, wanting to try something different but still easy — you’ve landed in the right place! This treat tastes like sweet tropical paradise, delivered in a classic Mexican package. What’s not to love?
You will need
Serves 4
- 1 fresh pineapple
- 50 ml of coconut oil
- Salt
For the sambal:
- 100 grams of desiccated coconut
- 2 limes, juice only
- 2 tablespoons brown sugar
- 1 teaspoon sweet paprika
- Pinch of salt
To serve:
- 10 Tortillas (gluten-free if required)
- Coconut yoghurt
- Lime, zest
Recipe: Simon Toohey
Directions
-
Step 1
Remove the top and the outer skin from the pineapple. Cut off 1/4 for this recipe (but of course reserve the rest in the fridge for enjoying later!). Slice the pineapple quarter into large cubes.
-
Step 2
In a pan on medium heat, add the coconut oil and the pineapple and bring it up to a hot temp. Add a pinch of salt and fry until golden, then flip the pieces as needed to cook the same on the other side. Remove from heat and lay on some paper towel. Let it cool completely.
-
Step 3
For the sambal, soak the desiccated coconut in 4 tablespoons of warm water for 10 minutes to hydrate it. (You’re effectively turning this into ‘fresh coconut’ for the purposes of this recipe!) Pour all of this into a blender along with the lime juice, brown sugar, paprika, and salt. Blitz to a paste. Place in a bowl.
-
Step 4
Warm the tortillas in a dry pan. Wrap them all in a clean tea towel as you go to keep them soft and warm.
-
Step 5
To serve, place a tortilla on a plate. Add some fried pineapple, spoon some coconut yoghurt on top, and then a spoon of sweet sambal; finish with a touch of lime zest, and enjoy!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Simon Toohey
