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