Summer is all about the fruit desserts. This recipe is warm and creamy and brings images of pina colados, sunshine, and backyard bliss. Three ingredients is all it takes!

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Now, down to business:

Pineapple is no joke. It contains bromelain, an enzyme that breaks down protein. So whenever you are stuffed to the bring, gnawing on a bit of pineapple can make some room for just a few more bites (who can forego dessert!?). Pineapple is also packed with vitamin C, which means it is effective in fighting off viruses. The fruit promotes healthy gums and teeth, improves vision, improves digestion and alleviates arthritis.

Stand the pineapple, with the cut side up. Begin to slice top-to-bottom along the sides, making sure to cut in far enough so that there is no trace of the skin or any apparent toughness.

Lastly, cut off the bottom edge.

With the skinned pineapple, begin to slice 1-inch thick pieces along its length. Cut four pieces and save the rest of the pineapple as a snack or to use in a juice.

Place pineapple slices on a baking dish and pop into the oven for 30 minutes at 400 degrees Fahrenheit or until the edges have browned and the fruit has caramelized.

While still hot, serve with dollops of coconut milk (the thick part). Make a tower, layering the coconut between pineapple slices. Drizzle with honey and challenge yourself to eat before all the coconut has melted – challenge accepted!

Bon Appetit!

xo Aylin