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Enjoy a slice of paradise with grilled pineapple, coconut whipped cream

Grilled Pineapple With Coconut Whipped Cream will transport you to the tropics.

Washington Post

Grilled Pineapple With Coconut Whipped Cream will transport you to the tropics.

This time of year, I like to turn to the tropics. This pineapple dessert not only is packed with island flavor, it satisfies a sweet tooth healthfully as well.

Grilling the fruit caramelizes its natural sugars, brings forth its juices and gives it attractive grill marks. A little ground allspice adds another dimension.

Once the pineapple comes off the grill, it's topped off with coconut whipped cream. I don't use coconut milk because it is more healthful; it isn't necessarily better for you than regular whipped cream. I use it because it has such an intense coconut flavor that it makes you see palm trees. It also keeps the dish vegan-friendly.

To make it, you refrigerate a can of full-fat coconut milk for several hours — long enough for the fat to separate and rise to the top of the liquid. Then you scrape off the solid fat and whip it as you would cream, with a touch of sugar. It is so rich that you need just a little. But the rest keeps well in the refrigerator, so you can have it on hand to dollop on those berries, too.

>>EASY

Grilled Pineapple With Coconut Whipped Cream

The pineapple also can be cooked on an outdoor grill. (Remember to brush the grates with oil.) If you have a pineapple corer, use it to remove the core before you cut the pineapple into rings.

1 (13.5-ounce) can full-fat coconut milk

1 tablespoon confectioners' sugar

1 fresh whole pineapple

¼ teaspoon ground allspice

Canola oil, for the grill pan

2 teaspoons fresh mint leaves (whole or chopped), for garnish

Make the coconut whipped cream: Chill the can of coconut milk in the refrigerator for at least 5 hours and up to 1 day. Remove it from the fridge without shaking it or moving it too much.

Transfer what has congealed at the top to a mixer bowl, being careful not to include any of the liquid. The yield should be about ¾ cup of solid coconut cream. (See note.)

Add the sugar to the bowl; whip with chilled beaters (optional) on medium-high speed (stand mixer or handheld electric mixer) until the coconut cream is glossy and firm enough for a spatula to leave tracks that remain. The yield is about 1 cup.

Make the pineapple: Cut off the top and bottom of the pineapple. Cut away and discard the skin and any brown spots on the fruit. Cut the pineapple flesh crosswise into 8 equal slices (about ½ inch thick). Use a spoon or apple corer to carve out the center core of each slice to create rings. Sprinkle the allspice evenly over each pineapple ring (on one side only).

Brush a large grill pan lightly with the oil and heat the pan over medium-high heat. Working in batches and adjusting the heat as needed, cook the pineapple rings for 2 to 3 minutes per side or until they are nicely browned and grill marks have appeared.

To serve, place 2 pineapple rings on each serving dish. Top each with a small dollop (2 teaspoons) of the coconut whipped cream and garnish with mint.

Note: You'll have whipped coconut cream left over; it can be refrigerated for at least 1 month.

Serves 4.

Nutrition information per serving: 90 calories, 0g protein, 21g carbohydrates, 5g fat, 3g saturated fat, 0mg cholesterol, 0mg sodium, 2g dietary fiber, 16g sugar.

Source: Ellie Krieger

Enjoy a slice of paradise with grilled pineapple, coconut whipped cream 05/30/16 [Last modified: Monday, May 30, 2016 10:09am]
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