Grilled Pineapple with Coconut Whipped Cream | www.floatingkitchen.net

Grilled Pineapple with Coconut Whipped Cream

This post was originally published here July 2, 2014. I’ve since updated the text and photographs. If you’re firing up the grill this Summer, might as well grill your desserts, too!

This Summer, I’m making a conscious effort to grill ALL THE THINGS. Because the past two Summers, my grilling repertoire was really lacking. I guess I was just feeling uninspired or something. But now, I’m trying to get re-inspired and make up for all that lost time. And I can’t think of a better way to get back on track for grilling success than with a grilled dessert.

Because I, for one, have always found desserts to be extremely motivating.

If you love tropical flavors, then you’re going to flip over this Grilled Pineapple with Coconut Whipped Cream. It’s like jumping on an airplane and taking that destination vacation that we’ve all been dreaming about, but that we haven’t been allowed to go on (coronavirus = womp womp). But one bite of this dessert, and you won’t be feeling so bad about having to stay close to home this Summer. I promise.

Grilled Pineapple with Coconut Whipped Cream | www.floatingkitchen.net

The pineapple part of my Grilled Pineapple with Coconut Whipped Cream recipe is super easy to prepare. Simply cut a pineapple into slices, sprinkle the slices with granulated sugar (the sugar helps to get a deeper caramelization) and place the slices directly on your grill grates for a couple minutes on each side. When the slices have softened slightly and have grill marks in a few places, remove them to a clean tray and squeeze some fresh lime juice over top while they’re still warm. And that’s it. Now you’re ready to top them!

I like sprinkling the grilled pineapple slices with either chopped macadamia nuts or hazelnuts, but chopped almonds are an excellent third choice. And mint leaves provide some freshness and a lovely pop of color. But the topping I get the most excited for is a big dollop of coconut whipped cream!

Grilled Pineapple with Coconut Whipped Cream | www.floatingkitchen.net

If you haven’t made coconut whipped cream before, don’t fret. It’s simple. But it does require some advanced planning. Because you need to refrigerate a can of full-fat coconut milk (it MUST be full-fat) overnight so the cream portion solidifies and separates away from the liquid portion. There really isn’t any getting around this overnight step. Which is a bummer. I know. But after that, the rest of the process is very similar to making regular whipped cream, and simply involves whisking the solidified coconut cream in a chilled bowl with powdered sugar and vanilla extract until it’s light and fluffy.

In the event that you find yourself wanting to make this recipe on a whim, or you’ve forgotten to refrigerate a can of full-fat coconut milk overnight (it happens to the best of us!), you can substitute the coconut whipped cream with traditional whipped cream (try adding a splash of coconut extract here!) or even a dollop of Greek yogurt. The recipe will no longer be vegan, but it will still be very delicious!

Two last notes on making coconut whipped cream. First, I find I’m never able to fully achieve stiff peaks like the way I can with heavy cream. So don’t expect the coconut whipped cream to be as firm when it’s done. It’s a much softer, lighter whip. And second, sometimes this process is a flop. Different brands of coconut milk, and even different cans of the same brand, sometimes won’t separate well into solid and liquid portions after refrigeration. And will never thicken and whip up. I know that’s discouraging to hear. But just know, if you try and it doesn’t work, it’s probably not you. I’ve found that cans of Aroy-D and Whole Foods coconut milk consistently work well for me.

What are you excited to grill this Summer? If you try my Grilled Pineapple with Coconut Whipped Cream, please let me know!

Cheers,

Liz

Grilled Pineapple with Coconut Whipped Cream

Grilled Pineapple with Coconut Whipped Cream

At a Glance:
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 18 hours
Total Time: 18 hours 20 minutes

Ingredients

For the Coconut Whipped Cream:

  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 tsp. powdered sugar
  • 1/2 tsp. vanilla extract

For the Grilled Pineapple:

  • 1 medium-large pineapple
  • About 3 tsp. granulated sugar
  • 1/2 lime
  • 1/2 cup hazelnuts or macadamia nuts, toasted and chopped
  • Fresh mint, for garnish

Instructions

  1. Place the can of coconut milk in your refrigerator overnight. 
  2. The next day, place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill them. Remove the can of coconut milk from your refrigerator and immediately open it. Scoop out and transfer the solid portion to your chilled mixing bowl, separating it from the liquid portion (which you can discard or save to add to smoothies). Start whisking on medium-high. As it begins to thicken and whip up, add the sugar and vanilla extract. Continue whisking until the mixture is fluffy and light. Cover your bowl and refrigerate the coconut whipped cream until you’re ready to use it.
  3. Pre-heat your grill to medium-high.
  4. Trim off and discard the top and bottom portion of the pineapple. Then slice the remaining pineapple core into 1-inch thick slices (I typically get about 6 slices from one pineapple). Sprinkle about 1/4-1/2 tsp. sugar on each side of the pineapple slices. Then place them on your pre-heated grill, adding them directly to the grill grates. Cook for about 3 minutes per side, or until they become caramelized in some places and start to soften. 
  5. Remove the pineapple slices and place them on a clean tray. Squeeze some fresh lime juice over the slices while they are still warm. 
  6. Serve the pineapple slices with a dollop of the coconut whipped cream and a sprinkle of chopped nuts. Garnish with fresh mint, if desired.

19 comments on “Grilled Pineapple with Coconut Whipped Cream”

  1. 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! 🙂

  2. 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!!

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

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  6. 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.

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

  10. 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.

    • 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.

  11. 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\

  12. I love grilled pineapple Liz! What a treat! But with coconut whip? Even better! Isn’t it strange, coconut whip? It can vary so much. I found Thai Kitchen to be pretty consistent. Delicious update!

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