Tropical Coconut Yogurt Bowl with Caramelized Pineapple and Toasted Pumpkin Seeds

Ingredients

• 3 cups cups coconut yogurt
• 1 whole fresh pineapple
• 3 tbsp tbsp coconut sugar
• 1 tbsp tbsp avocado oil
• 2 tbsp tbsp lime juice
• 4 tbsp tbsp chia seeds
• 1/2 cup cup coconut milk
• 1/2 cup cup pumpkin seeds
• 1/3 cup cup shredded coconut
• 1/2 tsp tsp ground ginger
• 1 tsp tsp vanilla extract
• 1 pinch salt

Instructions

1. 1

   Toast the pumpkin seeds and shredded coconut in a dry skillet over medium heat, stirring constantly, until golden and fragrant, 4-5 minutes. Transfer to a bowl and cool.

2. 2

   Peel and core the pineapple, then cut into 1/2-inch cubes.

3. 3

   Heat avocado oil in a skillet over medium-high heat. Add pineapple, coconut sugar, ground ginger, and a pinch of salt. Cook, tossing occasionally, until deeply caramelized and syrupy, 8-10 minutes.

4. 4

   Stir lime juice into the pineapple and let it bubble for 30 seconds, then remove from heat and cool slightly.

5. 5

   Whisk the chia seeds into the coconut milk with the vanilla extract and let sit 10 minutes until thickened.

6. 6

   To assemble, spoon coconut yogurt into bowls, add a swirl of the thickened chia-coconut mixture, top with warm caramelized pineapple, and finish with toasted pumpkin seeds and coconut.

7. 7

   Serve immediately while the pineapple is warm and the seeds are crunchy.