Mexican Dessert with Yogurt, Caramelized Pineapple and Nuts Recipe
Layers of thick yogurt, warm caramelized pineapple with cinnamon, and crunchy nuts make a simple yet impressive dessert. In Mexico, pineapple is often sprinkled with sugar, cinnamon, and a bit of chili, then grilled or fried – here we combine that idea with cool yogurt. It’s a lighter alternative to heavy cakes after dinner.
This dessert combines the warm, spiced sweetness of Mexican-style caramelized pineapple with cool, tangy yogurt and crunchy nuts. It’s quick to make, looks impressive in glasses, and feels light yet satisfying after a meal.
Chef's tips
Use a really ripe, fragrant pineapple for the best flavor; if it’s not very sweet, simply add a bit more sugar while caramelizing. Don’t rush the toasting of the nuts – that step brings out their aroma and makes a big difference. Taste the yogurt mixture and adjust the lime and sugar level to your liking so the dessert has a nice balance of tangy and sweet.
How to serve
Serve in transparent glasses to show off the layers. Top with a few extra nut pieces or a small wedge of lime. This dessert pairs well with espresso, strong black coffee, or unsweetened herbal tea to balance the sweetness.
Ingredients
- yogurt - 400 g
- pineapple - 400 g
- sugar - 3 tablespoons
- butter - 20 g
- cinnamon - 0.5 teaspoons
- nuts - 40 g
- vanilla - 0.5 teaspoons
- lime - 0.5 pieces
- salt
Preparation
- Roughly chop the nuts. Toast them in a dry pan over medium heat for 3–4 minutes, stirring often, until they become fragrant and lightly golden. Transfer to a small plate so they don’t burn.
- Peel the pineapple, remove the tough core, and cut the flesh into small cubes. If you’re using canned pineapple, drain it well.
- In the same pan, melt the butter over medium heat. Add the pineapple, sprinkle with sugar and cinnamon, and stir.
- Fry for 5–7 minutes, stirring occasionally, until the pineapple softens and the sugar dissolves and lightly caramelizes, forming a thick sauce. Remove from the heat and set aside for a few minutes to cool slightly.
- In a bowl, mix the yogurt with vanilla extract, a pinch of salt, and the juice squeezed from the lime.
- Layer in glasses or small bowls: 2–3 tablespoons of yogurt, 2 tablespoons of caramelized pineapple, and sprinkle with a teaspoon of nuts. Repeat the layers until you use up the ingredients.
- Sprinkle the top with the remaining nuts and, optionally, a little cinnamon. Serve immediately or after briefly chilling in the fridge.
Storage
Deser przechowuj przykryty w lodówce. Orzechy z czasem miękną, więc jeśli chcesz zachować chrupkość, posypuj je tuż przed podaniem.
