Grilled pineapple with coconut whipped cream

That’s a tropical dream dessert! 🌴🍍 Here’s a simple, elegant recipe for Grilled Pineapple with Coconut Whipped Cream — juicy, caramelized pineapple paired with cool, fluffy coconut cream. It’s vegan, gluten-free, and perfect for summer or backyard grilling.

🍍 Grilled Pineapple with Coconut Whipped Cream

Ingredients:

For the Grilled Pineapple:

1 fresh pineapple, peeled, cored, and sliced into rings or spears
2 tbsp brown sugar or maple syrup (optional, for caramelization)
1 tsp cinnamon (optional)
Pinch of sea salt

For the Coconut Whipped Cream:

1 (14 oz) can full-fat coconut milk or coconut cream, chilled overnight
1–2 tbsp powdered sugar or maple syrup (to taste)
1/2 tsp vanilla extract

🔥 Instructions:

1. Make the Coconut Whipped Cream:

Open the chilled can of coconut milk and scoop out only the solid white part (leave the liquid behind).
In a mixing bowl, beat the coconut cream with a hand mixer or stand mixer until fluffy (about 1–2 minutes).
Add sweetener and vanilla, beat again until smooth.
Chill in the fridge until ready to serve.

2. Grill the Pineapple:

Preheat grill or grill pan over medium-high heat.
Optional: Lightly brush pineapple slices with maple syrup or sprinkle with brown sugar and cinnamon.
Grill pineapple for 2–3 minutes per side, or until grill marks appear and the fruit is slightly caramelized.

3. Serve:

Place grilled pineapple on plates or a platter.
Top with a generous dollop of coconut whipped cream.
Optional garnishes: lime zest, toasted coconut flakes, mint leaves, or a drizzle of rum caramel sauce.

💡 Tips:

Don’t skip chilling the coconut milk — it’s essential for whipping!
Try with mango, peaches, or banana slices for variety.
Want a boozy version? Splash a little dark rum into the whipped cream.

Would you like a version of this with a cake or crumble element added underneath?