These fruity frozen yogurt-filled sandwiches are the perfect warm-weather treat.
Preheat oven to 350F/180C.
Spread coconut on a baking sheet. Place in centre of oven and bake for 5 minutes, or until golden brown. Reserve 1/3 cup for garnish.
Place yogurt, pineapple and vanilla in bowl of food processor. While machine is running add corn syrup. Process to a smooth consistency. Remove and place in bowl and stir in toasted coconut.
Serve immediately or place in a freezer container and freeze. Remove from freezer 10 minutes before serving.
Prepare grilled pineapple using a grill pan, BBQ or inside grill. Place pineapple slices on grill and cook until grill marks appear. Turn and cook until heated through.
Assemble sandwiches. Scoop frozen yogurt onto one pineapple slice and top with additional slice. Repeat. Garnish with reserved toasted coconut.
Tip: use extra yogurt mixture prior to freezing to create popsicles – fill popsicle tray with mixture and freeze.