By Lucy Burton, Pudding Lane Blog

Serves 4-6

  • 200g Nature’s Finest Pineapple pieces
  • 1 lime
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly grated nutmeg
  • 50g coconut sugar
  • 60g almonds
  • 30g wholemeal or spelt flour
  • 60g oats
  • Pinch salt
  • 30g coconut oil
  • 30g macadamia nuts
  • 20g coconut flakes

For the custard:

  • 400g coconut milk
  • 3 egg yolks
  • 1 tsp vanilla bean paste
  • 1 tbsp honey
  1. Drain the pineapple, retaining 100ml of the juice. Place the pineapple and retained juice in a small pan.
  2. Add the juice and zest of the lime, cinnamon, ginger, nutmeg and 30g of the coconut sugar to the pan.
  3. Set the pan over a low heat, allowing the sugar to dissolve. Continue cooking until the pineapple is fragrant and well coated in the coconut sugar syrup. Remove from the heat, and transfer to an ovenproof dish.
  4. To make the topping, place the almonds in a food processor and pulse until ground to a fine, sandy texture. Do not over grind – the nuts will become oily if over processed.
  5. Transfer the almonds to a large bowl. Add the remaining 20g of coconut sugar, flour, oats and salt. Whisk to combine.
  6. Add the coconut oil. Use a fork to gently break the oil into the mixture. Once in small pieces, use your finger tips to quickly rub the coconut oil into the flour. The mixture should look crumbly and soft.
  7. Stir through the macadamia nuts and coconut flakes. Spread the topping over the pineapple. Bake for 25-30 minutes, until the surface of the crumble is golden and the fruit is bubbling at the sides.
  8. While the crumble is baking, make the coconut custard. Place the coconut milk in a heat proof bowl, and set this over a pan of water. Make sure the bottom of the bowl is not touching the surface of the water. Heat the coconut milk until hot, but not boiling.
  9. Remove from the heat, and stir in the vanilla and honey.
  10. In a separate bowl, beat the egg yolks. Then start to temper the yolks, but adding 1 tbsp of coconut milk at a time to the yolks, whisking the eggs all the time. Continue until all the coconut milk has been added.
  11. Return the custard to the bowl set over the water, and turn the heat back on low. While constantly until the custard has thickened enough to coat the back of a spoon. Remove from the heat, push through a sieve, and serve immediately with the crumble.


400G & 200G