Sunil Vijayakar's Tropical Frozen Yoghurt with Pineapple Crisps

The combination of sweet pineapple and creamy coconut makes this iced treat taste like a pina colada cocktail.

1. 1

   Preheat the oven to 100C/gas ¼. To make the crisps, peel the pineapple and cut off 8-12 paper-thin slices.
   
   Put them on a baking tray lined with a cooling rack, sprinkle over the 2tbsp of sugar and bake for 3 hours, or until the edges are turning brown. Leave to cool in the oven and then remove and store in an air-tight container until needed.
   
   To make the tropical frozen yoghurt, core the remaining pineapple, roughly chop and blend the flesh in a food processor to make a purée.
   
   Mix together the sugar, yoghurt, lime zest and juice, and mint in a large mixing bowl and add the pineapple purée. Now pour the mixture into an ice-cream maker and churn until thick, then freeze.
   
   To serve, scoop the frozen yoghurt into dessert glasses or bowls and serve with the pineapple crisps.