This is the miracle cure for a grey day or a hectic week at work. It’s the quick fix I invariably turn to for spoonful of sunshine. Whipped up in no time from things I generally always have around at the back of cupboards or buried in the freezer this dessert is so simple but tremendously satisfying. Pineapple with cinnamon, vanilla and coconut sugar syrup topped with frozen yogurt.

I don’t know if I can even justify calling this a recipe. It’s so basic I feel like a bit of a cheat for even suggesting one but in case you fancy doing it yourself I’ve included ingredients. Of course, you could make it much jazzier and impressive if you wanted to tart it up or have a stab at making your own frozen yogurt for example, but the key for me is instant gratification.

Ingredients for one…

Sliced pineapple in a can (you could use fresh if you’d rather)

½ tbsp coconut palm sugar

Few drops vanilla extract

½ tsp cinnamon

Natural frozen yogurt

Heat a frying pan on a medium heat.

This is where using tinned pineapple comes into its own. Empty about half of the juice into your pan with the sugar, vanilla and cinnamon. Once it begins to bubble add however many slices of pineapple you like.

As the sauce thickens over the heat, use a spoon to baste the pineapple with the syrup. Do this regularly until the syrup reaches the consistency you’re after. I’ve had it as a stick caramel before but generally I’m too impatient and take it off while it’s still quite thin. It still tastes yummy especially with frozen yogurt but it’s just whatever you prefer.

Serve the pineapple doused in cinnamony sauce and topped with a generous helping of frozen yogurt.

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