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 Time15minutes
Cook Time5minutes
Total Time20minutes
Servings2-3 servings
AuthorHello Glow
Ingredients
1pineapplecut into 6 even rings/slices crosswise
For the coconut mousse
1/2cupfull fat coconut milkrefrigerated overnight
For the seed topping
1tbsptoasted pistachio
1tbsptoasted almonds
1tspchia seeds
Pinchsea salt
Optional: organic raw honey and shredded coconut
Top each of the grilled pineapple rings with whipped coconut milkadd one tsp nut and seed mix, drizzle with honey and serve.
Instructions
For coconut mousse
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.
For nut topping
Place the seeds and nuts into a food processor, add salt and pulse two or three times to roughly crush and combine.
For pineapple
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.
Top grilled pineapple with coconut mousse and nut mixture. Drizzle with organic raw honey and/or shredded coconut if desired.