Description
Sweet grilled pineapple with a simple coconut cream topping. A perfect easy summer dessert for kids.
Ingredients
Scale
- 1 ripe pineapple
- 1 (13.5 ounce) can full-fat coconut milk, chilled
- 2 tablespoons maple syrup or honey (optional, for sweeter cream)
Instructions
- Prepare the pineapple: Slice the top and bottom off the pineapple. Stand it upright and carefully slice off the skin. Cut the pineapple into 1/2-inch thick rings or spears, removing the core from each slice.
- Make the coconut cream: Chill a can of full-fat coconut milk in the refrigerator overnight. Do not shake it. Open the can and scoop out the thick cream that has separated and risen to the top, leaving the liquid behind. Place the cream in a bowl.
- Whip the coconut cream: Using an electric mixer or whisk, whip the coconut cream until light and fluffy, about 2-3 minutes. If desired, add maple syrup or honey and whip briefly to combine.
- Grill the pineapple: Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking.
- Place the pineapple slices on the hot grill. Grill for 3-5 minutes per side, or until grill marks appear and the pineapple is slightly caramelized and warm through.
- Serve: Remove the grilled pineapple from the grill. Serve warm with a dollop of whipped coconut cream on top.
Notes
- Make sure your coconut milk is full-fat and well-chilled for the best results with the coconut cream.
- Grilled pineapple can be served warm or at room temperature.
- Leftover coconut cream can be stored in an airtight container in the refrigerator for a few days. It may firm up when chilled; let it sit at room temperature for a few minutes before serving again.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150-200
- Sugar: 15-20g
- Sodium: 5-10mg
- Fat: 10-15g
- Saturated Fat: 8-12g
- Unsaturated Fat: 2-3g
- Trans Fat: 0g
- Carbohydrates: 20-25g
- Fiber: 2-3g
- Protein: 1g
- Cholesterol: 0mg