• To make the coating: Whisk the egg with the almond milk. Place the wholemeal flour in a bowl. Crumble the wholemeal shortbread biscuits and mix with the coconut flakes.
• Coat the pineapple spears first in the wholemeal flour, then in the egg and almond milk mixture and finally in the crumb mix and place on a baking sheet lined with baking paper. Bake in a preheated oven at 180°C for approx. 15 minutes until golden brown, turning once.
• To make the topping: Purée the raspberries with the honey, and pass the mixture through a sieve. Serve the baked pineapple fritters with the almond yogurt and the raspberry ketchup.

Source: www.dole.com