serves
5
prep
10 hours
cook
15 minutes
difficulty
Easy
serves
5
people
preparation
10
hours
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 pineapple
- 50 ml coconut oil
Sambal
- 100 g desiccated coconut
- 2 limes, juice only
- 2 tbsp brown sugar
- 1 tsp sweet paprika
- Pinch of salt
To serve
- 10 tortillas
- Coconut yoghurt and lime zest
Instructions
- Take off the top and the skin off the pineapple. Cut pineapple into quarters, remove the hard core and then cut flesh of one quarter into cubes. Reserve the remainder for other uses.
- Add coconut oil to a pan over medium heat and allow to heat up. Lay in the pineapple, add a pinch of salt, and fry until golden then turn and cook on the other side. Take out and lay on some baking paper. Let it cool completely.
- Meanwhile, for the sambal, soak the desiccated coconut in 4 tablespoons of warm water for 10 minutes to rehydrate it. Pour all of this into a blender along with lime juice, brown sugar, paprika and a pinch of salt. Blitz to a paste. Put in a bowl for serving.
- Warm the tortillas, in batches, in a dry pan. Wrap them in a clean tea towel as you cook them to keep soft and warm.
- To serve, place a tortilla on a plate. Add some fried pineapple, spoon some coconut yoghurt on top and then some sweet sambal. Finish with lime zest.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
