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This creamy, fruity drink made with caramelized pineapple is super refreshing and sweet. It’s awesome on hot days or if you just want a light treat after a meal.
I first found this idea when traveling in India. I mixed it up a bit by using caramelized pineapple. Now, anytime I have friends over, they always ask for it.
Vibrant Ingredients
- 1/4 teaspoon ground cardamom: can’t skip this—it totally makes the flavor pop
- 225g Greek yogurt: goes thick and creamy, just right for blending everything together
- 1/4 teaspoon salt: a pinch really brings out the natural sweetness
- 1 tablespoon virgin coconut oil: adds a hint of island vibes
- 1 can (400ml) light coconut milk: makes it silky without heaviness
- 1 tablespoon unsalted butter: helps create that deep caramel flavor
- 5 fresh pineapple slices, about 1 cm thick: make sure your pineapple is nice and ripe
- A pinch of cinnamon: brings out the caramel notes, trust me
- 1 tablespoon light brown sugar: caramelizes way better than white sugar
Easy Step-by-Step Directions
- Finishing Touch:
- Pour gently into glasses. Dust a bit of cardamom on top for that wow factor. Slice up the last pineapple ring and balance it on the glass. Fancy, right?
- Blending:
- Once the pineapple’s cooled down, toss it, coconut milk, Greek yogurt, cinnamon, and cardamom right into the blender. Go full blast for a minute or so until everything’s super smooth—no pineapple chunks allowed.
- Letting Pineapple Cool:
- Take your caramelized pineapple out of the pan and let those slices chill out on a plate for five minutes. This keeps everything from getting too hot in the blender.
- Browning the Pineapple:
- Lay four pineapple slices in your hot pan and sprinkle them all over with sugar and salt. Don’t touch them for five minutes, then flip each one. Let them cook five more minutes so both sides get golden and a little crispy on the edges.
- Melting the Fats:
- Heat up a big pan over medium-high. Pop in your coconut oil and butter, stirring until they’re completely melted and a little bubbly.
Cardamom is my not-so-secret star here. My grandma taught me to keep it stocked for mixing into creamy drinks, and now I can’t make this without it. Its floral, almost spicy scent matches caramelized pineapple so well.
Storing and Prepping Ahead
Stick any leftovers in a sealed jar in the fridge—they’ll be good for a full day. Just give it a good shake before pouring since it may separate. I wouldn’t prep way ahead though, as fresh flavors fade fast and the spices might take over.
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Swaps and Twist Ideas
Try coconut yogurt if you want it totally dairy-free. Honey works in place of the brown sugar for something a little different but just as tasty. Got canned pineapple instead of fresh? Drain well and ease up on the sugar, since canned is usually sweeter.
Roots and Traditions
Lassi comes from India, where it’s usually made with whisked yogurt and fruit or spices. This caramel version is a modern spin, mixing Indian and Western cooking tricks. Lassi is traditionally a cool-down drink after spicy food, but this sweet twist also makes an awesome light dessert or cold snack.
Pro Tips
- Pick a super-ripe pineapple—your nose will know it’s ready at the base
- For something even lighter, swap part of the coconut milk for coconut water
- Mint leaves on top at the end add a fresh shock of flavor
Frequently Asked Questions
- → How do you prepare the pineapple for this drink?
Cook pineapple slices in a mix of butter, coconut oil, and brown sugar till they’re caramelized and golden brown.
- → Can you use canned pineapple instead?
Fresh pineapple works best for the flavor, but canned pineapple can be a substitute if drained well.
- → What spice is the star of this drink?
Cardamom adds a warm, subtle spice that pairs perfectly with coconut milk and pineapple.
- → Can Greek yogurt be swapped for another ingredient?
Sure, regular plain yogurt or even plant-based yogurt works for a dairy-free option.
- → How can you make the drink look extra nice?
Sprinkle ground cardamom on top and add a piece of fresh pineapple for a beautiful finish.