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Pineapple Coconut Crumble

This beautiful winter dessert is made with pineapples and macadamia nuts, and topped off with natural yoghurt, yum!


  • ½ pineapple, skin and core removed, cut into small chunks

  • ½ cup coconut flour

  • 2 tbsp coconut oil (alternatively use 3 tbsp butter)

  • ¼ cup brown sugar

  • ¼ cup macadamias, roughly chopped

  • Natural yoghurt, to serve


  • 1.

    Preheat the oven to 180°C.

  • 2.

    Heat a large non-stick frying pan over a medium heat, add 2 tbsp of brown sugar, cook for 2 minutes or until the sugar starts to melt and caramelise. Add the pineapple, cook for 5-7 minutes or until golden and tender, stirring occasionally. Set aside.

  • 3.

    To make the crumble, rub the coconut oil into the coconut flour in a mixing bowl until the mixture resembles breadcrumbs. Mix through the remaining brown sugar and macadamias.

  • 4.

    Divide the stewed pineapple between four small ramekins, or one baking dish with a 4 cup capacity, and top with the crumble mixture. Bake in the oven for 30 minutes until golden brown on top.

  • 5.

    Serve the crumble with thick natural yoghurt on the side.


Recipe by: Dr Joanna McMillan for Australian Pineapples

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