Carpaccio d’ananas brulee
This Pineapple Carpaccio is loaded with enzymes,anti-inflammatory ,digestive properties and rich source of vitamin C.It’s a fresh ,thin slices of pineapple,vanilla,coconut chips and coconut sugar.its delicious,super nutritious .Great for breakfast or a evening dessert
Carpaccio d'ananas brulee
- 1 Pineapple
- 1 tsp coconut sugar
- Toasted coconut chips as much as you want
- 1 vanilla beans
- Blow torch
- 1 Lime,squeeze
Peeled and cored the pineapple.Slice the pineapple into very thin slices.Cut the vanilla beans in halve ,scrap out the seeds,place them on a dish with the coconut sugar and squeeze the lime.Sprinkle the vanilla and coconut sugar all over the pineapple slices.
Before serving ,sprinkle a little bit more of the coconut sugar top of few slices then use a blow torch to caramelise it.Add the toasted coconut chips on top.Serve it straight away or within an hour or two.
What’s not to like here?Make it the day before,reserve it in the fridge.All the flavour,vanilla beans and the juice of the pineapple are perfect combination,easy and so lush dessert without too much sweetness.Why not add a little bit of cinnamon or honey here ,what you guys think?
If you like it ,pin it and make it!