Grilled Pineapple with Coconut Whipped Cream + Toasted Pistachios
Whipped coconut milk and crunchy pistachios top slightly caramelized pineapple in this summery dessert.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Servings: 2 -3 servings
Author: Hello Glow
- 1 pineapple cut into 6 even rings/slices crosswise
- For the coconut mousse
- ½ cup full fat coconut milk refrigerated overnight
- For the seed topping
- 1 tablespoon toasted pistachio
- 1 tablespoon toasted almonds
- 1 teaspoon 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 teaspoon nut and seed mix, drizzle with honey and serve.
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.