Go Back
+ servings

Grilled Pineapple with Coconut Whipped Cream + Toasted Pistachios

Whipped coconut milk and crunchy pistachios top slightly caramelized pineapple in this summery dessert.
Course Dessert
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 -3 servings
Author Hello Glow


  • 1 pineapple cut into 6 even rings/slices crosswise
  • For the coconut mousse
  • 1/2 cup full fat coconut milk refrigerated overnight
  • For the seed topping
  • 1 tbsp toasted pistachio
  • 1 tbsp toasted almonds
  • 1 tsp chia seeds
  • Pinch sea salt
  • Optional: organic raw honey and shredded coconut
  • Top each of the grilled pineapple rings with whipped coconut milk add one tsp nut and seed mix, drizzle with honey and serve.


  1. For coconut mousse
  2. Add refrigerated coconut milk to a cold bowl and beat with electric mixer until desired thickness. Mix longer if you like more of a whipped cream texture.
  3. For nut topping
  4. Place the seeds and nuts into a food processor, add salt and pulse two or three times to roughly crush and combine.
  5. For pineapple
  6. Heat pineapple slices/rings for 2-3 minutes on each side, over medium-high heat in a non-stick skillet or on a grill. Transfer to a plate and top with coconut mousse and nut mixture.
  7. Top grilled pineapple with coconut mousse and nut mixture. Drizzle with organic raw honey and/or shredded coconut if desired.