1. In a pan, melt coconut oil and sear the pineapple on both sides until slightly caramelised. Remove from pan. Add orange, vanilla and honey, simmer until reduced. Roll dates in syrup to coat and soften slightly.
2. To assemble: Spoon the yoghurt into bowls and place two pieces of pineapple on top. Spoon over the dates and syrup, scatter coconut flakes and top with mint leaves.
Cook's Notes
Use coconut yoghurt for a vegan breakfast
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
