Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen

Ingredients:
1 fresh pineapple (peeled and thinly sliced)
1 big tin crushed pineapple
1 packet tennis biscuits
1 slab dream chocolate
Sugar to taste
250ml woolworths double cream yoghurt

METHOD

Place sliced pineapples in a cupcake tray, in a preheated 100degC oven to cook through. They will start to curl up, turn oven off and leave inside. Leave yoghurt to reach room temp. Melt chocolate and mix into yoghurt. Add sugar to taste. Crush tennis biscuits. Place at bottom of dessert bowl/ cups. Spoon on crushed pineapple with the syrup. Then spoon on yoghurt and may garnish with extra crumbs if you have. Then place on grilled pineapple flowers. Place in fridge to chill and serve cold.

Note: makes 12 mini desserts if using perspex dessert cups