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 Recipes   •   San Marcos   •   Caramelized pineapples with coconut sauce

Caramelized pineapples with coconut sauce


  • 1 can Coconut Milk (unsweetened 400ml)
  • 2 tsp Butter
  • 2 tsp Granulated Sugar
  • 1 can of San Marcos Sliced Pineapples (560g)
  • 2 Green lemons (zest and juice)
  • ¼ cup Basil Branches
  • 1 tsp Chia Seeds or Quinoa


01. Refrigerate the coconut milk overnight.

02. Melt the butter and sprinkle some sugar on it, then add the pineapples until caramelized flipping them only once. Drizzle with the lemon juice and the zest.

03. Only use the thick cream below the most liquid part of the coconut milk can (it should be 250ml). Whisk it.

04. To serve, place a slice of caramelized pineapple with the coconut cream separately on each plate. Put some basil leaves and chia seeds as decoration.

San Marcos tip:
You can give your dessert a Caribbean twist by adding cinnamon and using whipped cream instead of coconut milk.

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