|10 min||30 min||Easy|
Preheat oven to 200C. Place diced pineapple onto a baking paper lined baking tray and roast in the oven for 20 minutes or until lightly caramelised.
Place the cooked pineapple, sambal oelek, fish sauce, tamarind and lime into a food processor bowl and blitz until smooth.
Mix together the coconut yoghurt and sour cream in a small bowl.
Place the coconut cream into a serving bowl.
Add 3 tbsp of pineapple chilli sauce and use the spoon to swirl through the coconut cream.
Sprinkle with cracked black pepper.
Place the dip onto a serving plate and surround with crackers.