A light and zingy pudding that is perfect to pep up your tastebuds and a beautiful way to end a meal. Roasting the pineapple and then stirring through lime zest and agave nectar gives an extra depth to this tropical favourite. The toasted almonds give a welcome crunch, while the coconut yoghurt is so light and complements the pineapple perfectly. It's a fabulous dairy free and vegan option too. The pineapple can be prepared up to 8 hours before serving, and the almonds toasted several days in advance and kept in an airtight container.

1. Preheat the oven to 180°C.
2. Top and tail the pineapple and stand on a board.
3. Using a sharp knife, remove the skin by cutting down the pineapple. Take care to remove all the brown spots. While still upright, cut the pineapple in half lengthways, then into quarters and then again so you have 8 long wedges. If there is a woody core, remove from each edge.
4. Pop the pieces on a baking tray and roast for 20 mins.
5. Meanwhile, scatter the flaked almonds over another baking tray and roast for 6-7 mins until they’re golden brown. Set a timer as they burn very easily. Allow to cool.
6. When the pineapple is cooked, allow to cool. Then cut into bite size pieces, mixing with the agave nectar. Zest the lime over the pineapple.
7. Serve with a generous spoonful of coconut yoghurt and scatter with toasted almonds. Zest over more lime for decoration if you like.