Caramelized Pineapple Vanilla Compote with Yogurt

Steps

1. Prepare first: cut the pineapple into chunks, grate the ginger, and in a small cup stir the cornstarch into 2 tablespoons of the water (about half) to make a slurry; set aside.
2. Toast the coconut in a dry medium saucepan over medium heat, stirring, for 2 to 3 minutes until golden, then tip it onto a plate to cool.
3. In the same pan melt the butter over medium-high heat, add the pineapple in a single layer and cook without stirring for 3 minutes until browned on one side.
4. Sprinkle in the brown sugar and the ginger and stir for 2 minutes until the sugar melts and coats the fruit.
5. Add the remaining half of the water and the salt, lower the heat and simmer for 8 minutes, stirring now and then, until the pineapple is tender and the juices are syrupy.
6. Stir the cornstarch slurry again, pour it in and simmer for 1 minute, stirring, until the syrup turns glossy and thickened.
7. Take the pan off the heat and stir in the lime juice and the vanilla.
8. Cool the compote for 20 minutes, then cover and refrigerate for at least 30 minutes until chilled; keep it refrigerated and use within 3 days.
9. To serve, spoon the Greek yogurt into 4 bowls, top with the chilled compote and sprinkle with the toasted coconut.