Ingredients

Canned pineapple 8 slices
Dark chocolate 200 g
Dehydrated coconut 100 g
Gourmet Skewers

Method

Line a baking tray with baking paper.

Drain the pineapple slices, place them one at a time on a chopping board and pierce them from side to side with a Gourmet Skewer, with the tip protruding slightly.

Line up the pineapple slices on the tray and leave to set in the freezer for at least 2 hours.

After the time needed to freeze the pineapple, place the coconut in a bowl. Break the chocolate into pieces, transfer to a small saucepan and melt over a bain marie.

Plating

Dip the 4 pineapple slices into the melted chocolate, one at a time, to only cover half a slice and place them back on the tray in the freezer.

Dip the other slices into the dehydrated coconut, covering half a slice and put them briefly back into the freezer to set.

Serve right away or store in the freezer until needed.