Grilled Pineapple with Coconut Whipped Cream + Toasted Pistachios
Whipped coconut milk and crunchy pistachios top slightly caramelized pineapple in this summery dessert.
Servings: 2 -3 servings
Ingredients
- 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.
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.