INGREDIENTS1/2 ripe pineapple, 60 ml coconut milk, 1 tbsp sugar, 3 slices of fresh coconut for garnishing.
For tadka: Fine ginger juliennes, 4-5 curry leaves, salt and pepper to taste.
METHOD
Juice the pineapple in a blender, but set aside two slices for garnishing. Heat the juice in a pan with sugar till it reaches a boil. Once it cools, add coconut milk and mix thoroughly. Season with a pinch of salt and add crushed pepper.
Prepare a tadka of ginger and curry leaves. Allow it to cool and add it to the soup. Serve chilled in a coconut shell accompanied with a mini uttapam and garnish with coconut slices.
