Pineapple lassi recipe, pineapple lassi with toasted coconut


Pineapple lassi is one of my favorite as pineapple is my most favorite fruit. The flavour is really sweet and I have added toasted coconut to it for a twist, which adds a nice texture and flavour to the lassi.
I love pineapple flavour, be it natural or in artificial form. Biscuits, cakes etc I would die for. My all time favorite mocktail is Virgin pina colada🍹🍍. After coming here in Singapore, very often I started buying pineapple. Posted few recipes using pineapple too. Check it out

After mango lassi, pineapple lassi is my favorite,  second option simply because of the chopping process😁. Loved the texture toasted coconut adds to this. Recently I used to love caramel coconut drink in Coffee bean and loved the idea of adding toasted coconut to the drink. The flavour it imparts is really very addictive.

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Pineapple lassi recipe

Pineapple lassi is one of my favorite as pineapple is my most favorite fruit. The flavour is really sweet and I have added toasted coconut to it for a twist, which adds a nice texture and flavour to the lassi.

Ingredients

  • 1 cup Pineapple chopped
  • 4 tsp Desiccated coconut
  • 2 tbsp Sugar
  • 1/2 cup Curd/ plain yogurt
  • 1/4 cup Milk
  • 1 tsp Coconut oil
  • 1 Pinch Salt

Instructions

  • In a pan, toast coconut until golden, without burning it.Set aside. 

  • In the same pan, add chopped pineapple, 2 tsp sugar, coconut oil and a pinch of salt.

  • Once the sugar is caramelized and turns pineapple soft, with a golden glossy coating, switch off and cool down.

  • Grind everything together with remaining sugar, chilled milk and chilled curd smoothly.

Notes

  • You can adjust sugar as per your taste. Skip coconut and make plain pineapple lassi. 
  • Can add few ice cubes.Cooking pineapple prior makes its flavour more deep and sweet.

Step by step pictures of how to make pineapple lassi:

In a pan, toast coconut until golden, without burning it.

Set aside. In the same pan, add chopped pineapple, 2 tsp sugar, coconut oil and a pinch of salt.Once the sugar is caramelized and turns pineapple soft, with a golden glossy coating, switch off and cool down.

Grind everything together with remaining sugar, chilled milk and chilled curd smoothly.

Serve chilled immediately. Since we use toasted coconut, the colour will be towards beige.



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