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This creamy, fruity drink with caramelized pineapple hits that sweet and tangy spot. It's just right for hot weather or a chill, lighter dessert.
I ran across this idea on my India trip and decided to give it my own spin with caramelized pineapple. Now, friends beg me for it every time they come over.
Tasty Ingredients
- 225g thick Greek yogurt: brings that creaminess and makes your drink rich
- 1 can (400ml) light coconut milk: keeps things nice and silky without getting heavy
- 5 pineapple slices, about 1cm thick: make sure they're ripe and sweet for best results
- 1 tbsp extra virgin coconut oil: gives a gentle tropical flavor
- 1 tbsp unsalted butter: perfect for deep, golden caramel
- 1 tbsp light brown sugar: caramelizes better than white sugar
- 1/4 tsp salt: bumps up those sweet pineapple notes
- 1/4 tsp ground cardamom: makes this taste like a real lassi with an easy twist
- Small pinch cinnamon: brings out the caramel touch
Step-by-Step Directions
- Finishing Touch:
- Pour your creamy mix into glasses. Top with a light sprinkle of cardamom and decorate the rim with pineapple halves. Looks extra fancy with almost zero effort.
- Blend Everything:
- In your blender, toss in the cooled pineapple, coconut milk, Greek yogurt, cinnamon, and cardamom. Hit high speed for about a minute. You want it perfectly smooth—no weird chunks left.
- Let it Cool:
- Set your caramelized pineapple aside on a plate for at least 5 minutes. This stops them from melting everything when you blend.
- Pineapple Caramel Magic:
- Carefully place four pineapple rings in the hot pan. Sprinkle on the salt and brown sugar. Don't poke or flip for about 5 minutes till they're golden underneath. Flip them (nice and gently!) and cook another 5 so both sides are caramelized, with crisp edges and smooth middles.
- Start the Caramel:
- Put a big skillet over medium-high heat. Melt your butter and coconut oil till they're totally mixed and a tiny bit bubbly.
Cardamom is my not-so-secret trick that brings this to life. My grandma showed me how a pinch in milky drinks just works, so I always keep some around. You get those little spicy, floral hints that dance with the sweet pineapple nice and easy.
Keep Ahead and Store
Keep leftovers in the fridge, tightly covered for about a day. Just give it a good shake or stir before pouring since things can separate a tad. I wouldn't stash it much longer. The bright flavors fade and the spices might get too punchy if you wait.
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Swaps and Variations
Want it vegan? Use coconut yogurt instead of Greek. You could swap honey for the brown sugar for a new sweetness vibe. If you don't grab fresh pineapple, well-drained canned is fine—but ease up on the sugar, since canned tends to taste sweeter.
Background and Traditions
Lassi comes from India where folks blend up yogurt, fruit, or spices for a cooling drink. This caramelized pineapple twist puts a modern spin on the classic, mixing Indian roots with a caramel treat. They used to serve lassi to calm your belly after spicy food, but the sweet version is just the thing when you want a lighter dessert or a cool snack.
Pro Tips
- Pick a super-ripe pineapple—the bottom should smell sweet
- To lighten it up, use some coconut water instead of all coconut milk
- Drop in a few fresh mint leaves when serving if you want a fresh, herbal kick
Frequently Asked Questions
- → What’s the best way to prep the pineapple?
Cook pineapple slices in brown sugar, butter, and coconut oil until lightly browned and fragrant.
- → Can I use canned pineapple for this?
Fresh pineapple gives the best flavor, but strained canned pineapple works as a handy substitute.
- → Which spice stands out in this drink?
Cardamom adds a warm, subtle kick that pairs perfectly with coconut and pineapple.
- → Is there a substitute for Greek yogurt?
Swap it for plain yogurt or plant-based yogurt for a dairy-free option.
- → How do I garnish this lassi?
Finish with a sprinkle of cardamom powder and a slice of fresh pineapple to make it pop.