Grilled Pineapple & Coconut whipped cream

Grilled pineapple & coconut cream. An easy, fast and healthy alternative to pineapple upside down cake!

Grilled pineapple with coconut whipped cream on a plate

Ingredients:

  • 4 slices of pineapple about 1cm thick

  • 1 tsp coconut oil

  • 4 tbsp honey

  • toasted almond flakes

  • 1 can of coconut milk

  • 1 tsp vanilla extract

  • 1 tbsp honey or icing sugar

Instructions:

  1. Peel and slice pineapple. Remove the middle. Grease the grilling pan with coconut oil. Grill for 3 or 4 minutes on both sides or until you see the dark marks on the pineapple.

  2. Put grilled pineapple slices on the plate and cover with honey and let honey melt over the pineapple. In the meantime toast almond flakes. For coconut whipped cream keep the can of coconut milk in the fridge overnight. Also, keep the bowl in the fridge.

  3. When making the cream make sure not to shake the can because you will need only the thick top coconut cream, no liquid. Put coconut cream in the cooled bowl and whip with the hand mixer for few minutes.

  4. Add the vanilla and honey or icing sugar.

  5. Taste and see if you need more sweetener. Put cream over the sweet grilled pineapple slices and sprinkle with toasted almonds.

  6. You can enjoy this dessert with either slightly warm pineapple or cooled.


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RECIPE BY MARCELA SAMBOL