Pineapple with Coconut Caramel Sauce
Fresh Pineapple or Tinned Pineapple Rings
1/2cup powdered sugar
3 cups coconut milk
1/2 cup dark Rum or Orange Liqueur
Raspberries to garnish
Lightly pan fry pineapple till nice and golden.
Remove and keep warm. Heat sugar in a pot over medium heat until it dissoves and turns golden brown. Quickly remove from heat and add the coconut milk, stir continously so it dont curdle. Return pot to a low heat and add the rum or liquer and cook for about a minute.
Serve with icecream or whipped cream