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.
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!
Grilled Pineapple with Coconut Whipped Cream
- 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
- 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.
- 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.
- 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.
- Serve the grilled pineapple slices with a dollop of coconut whipped cream and a sprinkle of toasted hazelnuts. Garnish with fresh mint, if desired.