- Serves 6
- 15 minutes
- Difficulty Medium
- 9 Ingredients
Callum’s top 3 tips to get Kids in the Kitchen
1. Get them involved in helping to prep all the main ingredients before they get thrown on the grill
2. Have them help make some of the selections for produce, they’re far more likely to be engaged in the cooking and eating parts!
3. Teach kids about the social aspect of food, highlighting how fun it is to cook and the way a great meal brings friends and family together.
Ingredients (serves 6)
- 1 pineapple, peeled and cored, cut into wedges
- ¼ cup coconut flakes, toasted, to serve
- 1/2 bunch mint, leaves picked, to serve
- 1 cup thickened cream
- 2 heaped tablespoons caster sugar
- 2 teaspoons vanilla essence
- 500g coconut yoghurt
- 3 limes
- 1/3 cup honey
- In a large bowl, whip cream, sugar and vanilla until stiff peaks form. Fold in coconut yoghurt and lime zest. Set aside.
- To make the lime syrup, stir together honey and lime juice.
- Heat a BBQ or flat pan over very high heat. Add pineapple and cook for 1-2 minutes on each side or until golden brown and lightly charred. Brush with about half of the syrup towards the end of the cooking time.
- To serve, place pineapple on a large serving plate. Top with coconut mousse, drizzle with remaining lime syrup and garnish with toasted coconut and mint leaves.
This recipe is brought to you by previous Master Chef contestant, Callum Hann