A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
My buddy, pastry chef Thomas Haas, introduced me to this flavour combination. It seemed a bit odd at first until I tasted it. The assertive flavour of cilantro perfectly matches the sweet tartness of a ripe pineapple. It’s a match made in heaven and in your kitchen!
ripe pineapple, trimmed and cut into thin wedges
A few handfuls of cilantro leaves, reserve a few for garnish
or so of white sugar
A generous sprinkle of shredded coconut