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Caramelized Pineapple & Chili LassiThis lassi had a job. It didn’t do it very well.

After hearing from so many people that a natural labour inducer was, among other things (shwing!), plenty of spicy food and pineapple, I decided I would combine the two and cross my fingers and wait. And wait. For something to happen. Nothing happened. Like her mother, I think this wee girl has a timeline of her own that she’s following and she’ll come around on her own time. When she’s ready and we’re not. When we head out for our last dinner as two, dressed in our best, most likely. I suppose it won’t be the last time I’ll ruin an outfit at the hand of this baby, right parents?

Caramelized Pineapple & Chili Lassi

Caramelized Pineapple & Chili Lassi

Job failure aside, this lassi was so tasty. So so very tasty. Creamy and decadent from the coconut milk and yogurt with a zingy golden sweetness from the caramelized pineapple and a spicy snap that finishes in the back of your throat. I was impatient and enjoyed the first one at room temperature, but the second, third and fourth were ice cold and even better if you can wait that long. It makes a lovely refreshing snack or even a light breakfast and if you double the batch it keeps well for up to 4 days in the fridge or in individual frozen portions!

Caramelized Pineapple & Chili Lassi

Caramelized Pineapple & Chili Lassi
adapted from How Sweet Eats
makes about 4 servings

1 1/2 cups cubed pineapple
2 tbsp brown sugar
1/2-1/2 tsp red pepper flakes
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp sea salt
2 tbsp coconut or vegetable oil
1 (14oz) can coconut milk
1 1/2 cup Greek yogurt (plain)
cinnamon, to garnish

Place cubed pineapple in a sealable bag or container and toss with the brown sugar, red pepper flakes, cinnamon, cardamom and salt. Let marinate for 20-30 minutes. Heat oil in a heavy skillet over medium-high heat. When hot, pour in the marinated pineapple and cook, turning after 4-5 minutes to give it time to caramelize, until deep golden brown. Let cool for a few minutes.

Pour marinated pineapple, reserving a few cubes to garnish your lassi, into the blender with the coconut milk and yogurt. Blend until smooth. Pour into glasses and enjoy immediately or refrigerate for 30 minutes so it’s cold and refreshing. Garish each glass with a few cubes of caramelized pineapple and a sprinkle of cinnamon.