Matt Golinski’s Cold Fusion Turmeric Honey Roasted Pineapple w. Coconut Yoghurt & Macaroons

All the flavours of Queensland with this delicious golden dessert created for us by Matt Golinski using our Hum Honey Cold Fusion Organic Australian Turmeric Honey. Here is the recipe.

You can purchase Hum Honey Cold Fusion Organic Australian Turmeric Honey here.

Serves 6

Ingredients:

100gm shredded coconut
¼ cup condensed milk
1 egg white

750gm fresh pineapple, peeled and diced
125gm Hum Honey Cold Fusion Organic Australian Turmeric Honey
30ml rum
30gm melted butter
2 sheets gelatine

500gm coconut yoghurt
lemon balm or mint to garnish

 

Method:

Preheat oven to 150°C.

Mix together the shredded coconut and condensed milk.

Whisk the egg white to soft peaks and fold through the coconut mixture.

Line a baking tray with baking paper and place teaspoon amounts of the mixture a couple of centimetres apart.

Bake for 20 minutes, remove from the oven and cool.

Turn the oven up to 190°C.

Mix together the pineapple, honey, rum and butter and spread out on a tray lined with baking paper.

Roast for 20 minutes, remove from the oven a strain off the liquid.

Soak the gelatine sheets in cold water for 3 minutes to soften, then dissolve in the hot pineapple liquid.

Divide the pineapple between 6 glasses, then divide the liquid between each and refrigerate.

Once completely cold, spoon on the coconut yoghurt and top with the macaroons and lemon balm or mint leaves.