Monday, June 25, 2018
Cooking

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

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.

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