Grilled Pineapple with Coconut Whipped Cream

Grilled Pineapple with Coconut Whipped Cream | www.floatingkitchen.net
  • Grilled Pineapple with Coconut Whipped Cream
Posted on July 2, 2014
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Are you grilling this weekend?

Of course you are. Because it’s the 4th of July. It’s your patriotic duty to grill things.

And I’m here to give you just one more item to add to the fire: dessert.

I initially hesitated to share this recipe for Grilled Pineapple with Coconut Whipped Cream because, well, there really isn’t much of a recipe here. But in the end I decided that it’s just to darn delicious, summery AND healthy not to post. So here we are.

Grilled-Pineapple-Coconut-Cream-2

If you haven’t made coconut whipped cream before, don’t fret. It’s very simple. But it does require a bit of forethought because you have to refrigerate the canned coconut milk overnight (it MUST be the full fat version) to allow time for the liquid and solids to separate. After an overnight stint in the refrigerator, just pour off the liquid portion and whip up the remaining solids just as you would if you were making regular whipped cream. It’s a great non-dairy alternative to regular whipped cream. And if it’s something you like and plan to make often, you can keep a few cans of coconut milk in your refrigerator at all times, so you can make coconut whipped cream at a moments notice!

If you’re not following a dairy-free diet, you can certainly use regular whipped cream in this recipe. But coconut whipped cream tastes terrific and it adds an additional layer of tropical-ness to this dessert that I just love. I hope you try it out!

Cheers,

Liz

Grilled Pineapple with Coconut Whipped Cream

Serves about 6

Grilled Pineapple with Coconut Whipped Cream

Ingredients

  • 1 (13.5 ounce) can full fat coconut milk
  • 1/2 tsp. vanilla extract
  • 5 tsp. sugar, divided
  • 1/2 cup hazelnuts, chopped
  • 1 pineapple
  • 1/2 lime
  • Fresh mint for garnish, if desired

Instructions

  1. Make the coconut whipped cream. Place the can of coconut milk in your refrigerator overnight. The next day, place the bowl of your mixer and the whisk attachment in your freezer for 5-10 minutes to chill. Remove the can of coconut milk from your refrigerator and FLIP it upside down. Open the can and pour off the liquid at the top (note: you can save this liquid in use it in smoothies, if desired). Transfer the solid portion to your chilled mixing bowl and start whisking on high. Once it starts to get fluffy and light, add in the vanilla extract and 2 teaspoons of the sugar, whisking until incorporated. Cover the coconut whipped cream and refrigerate it until you’re ready to use it.
  2. Toast the hazelnuts in a small dry skillet over medium-high heat until they become fragrant, about 1-2 minutes. Remove from the heat and set aside to cool.
  3. Grill the pineapple. Pre-heat your grill to high. Remove the top and bottom portions of the pineapple and discard. Slice the remaining pineapple into slices about 1-inch thick. I can usually get about 6 slices from one medium pineapple. Sprinkle 1/4 tsp. sugar on each side of the pineapple slices and place them on your pre-heated grill. Grill for about 2-3 minutes on each side, or until they get nice grill marks and the pineapple is slightly softened. Remove from the grill. Squeeze some fresh lime juice over the pineapple slices.
  4. Serve the grilled pineapple slices with a dollop of coconut whipped cream and a sprinkle of toasted hazelnuts. Garnish with fresh mint, if desired.
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17 Comments


  • Oh my, these pineapples look sooo good! I have seen many grilled pineapples, but not with toppings! Coconut and pineapple are perfect together. Beautiful presentation! I got to try this when I am grilling next time! Enjoy the rest of the long weekend! 🙂

    Reply

    • Thanks so much! They are really delicious and simple to make. And happy weekend to you too!


  • I just recently started using coconut whipped cream and I must say I am a fan! That with grilled juicy pineapple is perfect summer dessert!!

    Reply

    • Thanks Ami! I’m fairly new to coconut whipped cream myself. I’m really liking it will fruity things!


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  • This looks amazing, delicious and refreshing. Do you think one could make a substitution for the sugar? Just curious if you think stevia or honey would work or detract from the flavor.

    Reply

    • Hi Renee! You could totally leave out the sugar all together. Or substitute a sweetener of your choice. The sugar mostly helps to accelerate the caramelization process on the grill. So if you leave it out, your pineapple might not get those nice dark grill marks. But it will still taste great!


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  • Looks like the perfect light dessert! Love grilling fruit too!

    Reply

    • Thank you! It’s one of my all-time favorites!


  • Wait- you don’t peel the pineapple? You just eat the grilled rings with the peel on? I never knew that was edible. Is seems so…scratchy.

    Reply

    • I cut off and discard the rind as I’m eating. I would not recommend eating the rind. I leave it on because it makes the pineapple a bit easier to grill.


  • Wonderful! I often grill fruit, and have done pineapple with brown sugar, cinnamon, etc., as well as sauces, and jams such as mango habanero, but found this absolutely delicious. My grandson is allergic to dairy and most nuts, so we do a lot of coconut. I used coconut sugar instead, and he absolutely loved it. I have also used the rinds (grilled or raw) to make a delicious pineapple punch. Grilled, it would not need sugar. Really great! Thanks\

    Reply

    • So glad you loved it, Nancy! And the coconut sugar is a great idea!

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