Let’s enjoy a refreshing drink.
This isn’t an alcoholic cocktail — it’s a fruity, caramelized pineapple lassi that feels indulgent while still serving as a snack or breakfast.
I caramelize fresh pineapple in brown sugar, coconut oil and a touch of butter, then blend it until velvety smooth. Yes, it takes a little time — about twenty minutes from start to glass — but the result is worth it.
Last year I fell for lassis, and while I loved a cantaloupe version, this caramelized pineapple version has quickly taken its place as a favorite. The caramelized fruit gives a deeper sweetness and a hint of complexity that transforms a simple smoothie into something special.
For spice I use ground cardamom, which pairs beautifully with pineapple. If cardamom isn’t your thing, a pinch of cinnamon works well, or omit spices entirely if you prefer. If you want a richer treat, swap the yogurt for a scoop of ice cream. This recipe is flexible — make it your own.
You do need to be a bit of a fruit enthusiast to fully appreciate this — if you love fresh fruit flavors, you’ll enjoy it.
Caramelized Pineapple Lassi
2
25 mins
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Ingredients
- 5 (1/2 inch) thick fresh pineapple rings
- 1 tablespoon coconut oil
- 1 tablespoon unsalted butter
- 1 tablespoon light brown sugar
- 1/4 teaspoon salt
- 1 (14-ounce) can light coconut milk
- 8 ounces Greek yogurt
- 1/4 teaspoon ground cardamom
- A pinch of cinnamon (optional)
Instructions
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Heat a large skillet over medium-high heat and add the coconut oil and butter. Once melted, add 4 pineapple rings and sprinkle the brown sugar and salt over them. Cook until golden and caramelized on both sides, about 5 minutes per side. Remove and let cool slightly.
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Combine the caramelized pineapple, coconut milk, Greek yogurt, cardamom and cinnamon in a blender. Puree until completely smooth. Pour into glasses, sprinkle a tiny bit of cardamom on top, and garnish with the remaining pineapple slice halved. Serve immediately.
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Optional: rim the glass with cinnamon-sugar for an extra touch of flavor and presentation.