Ginger and pineapple go well together and the gingernut biscuits add a lovely crunch to the baked fruit. This is a sweet dessert, so a little goes a long way!
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Serves: 4 people
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1. Preheat the oven to 160°C/gas mark 3.
2. Cut the pineapple in half along its length. With a sharp knife, cut away the core, leaving a channel in the centre of the pineapple.
3. Crush the gingernuts in a ziplock bag, then add to a bowl with the desiccated coconut and half the condensed milk. Mix well and use to fill the centre of the pineapple halves. Place in an ovenproof dish or baking tin and drizzle over the rest of the
4. Bake in the oven for 20 to 30 minutes, keeping an eye on it to make sure the topping doesn’t colour too much. Cut into slices and serve with softly whipped cream or Greek yogurt.