1 can pineapple slices, drained well
1 cup yoghurt
150g dark chocolate
1 tbsp coconut oil
Sea salt
Method
1. Pat pineapple slices dry with paper towel.
2. Dip each piece into yoghurt, coating well.
3. Place on a tray lined with baking paper. Freeze until firm.
4. Melt chocolate with coconut oil until smooth.
5. Dip frozen pineapple into chocolate, letting excess drip off.
6. Return to tray and refrigerate until set.
7. Sprinkle with sea salt before serving.