Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks
User Reviews
5
Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks
Description
This recipe begins by grilling pineapple rings coated lightly in coconut sugar over medium-high heat until they develop a caramelized char. While cooling, macadamia nuts are processed into coarse crumbs and spread on a plate. Pineapple rings dipped in egg white are pressed into the macadamia crumbs to form a nutty crust on both sides.
The dish is complemented by coconut whipped cream, made by whipping chilled full-fat canned coconut milk combined with honey for sweetness. The cool, smooth cream pairs well with the warm, slightly crunchy pineapple stacks. Fresh mint can be added as a garnish for aroma and visual contrast.
The preparation involves multiple layers of flavor and texture — caramelized pineapple offers sweetness and slight acidity, nuts add crunch, and coconut cream adds richness without dairy. This dessert or snack balances tropical fruit freshness with nutty and creamy elements.
Ingredients
For the pineapple:
- coconut oil melted (for grilling)
- 12 pineapple rings
- 5 1/2 tablespoons coconut sugar divided
- 1 1/4 cups macadamia nuts or about 1 lightly heaping cup of whole, dry roasted macadamias, dry roasted baking pieces
- 2 egg large, whites
For the coconut cream:
- 1 ounce coconut milk chilled at least 24 hours, canned, full-fat
- 2 tablespoons honey
- mint for garnish, optional, fresh
Instructions
- Rub your grill generously with coconut oil and preheat to medium-high heat.
- Lightly pat the pineapple rings dry and place them into a large bowl. Toss with 3 tablespoons of the coconut sugar until evenly coated.
- Place the pineapple onto the preheated grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat on the other side. Place on a plate and set aside. Turn your grill down to medium heat.
- While the pineapple cools, place macadamia pieces into a small food processor (mine is 3 cups) and process until large crumbs form. Don't overprocess, or they will turn into paste! Spread the crumbs over a large plate with sides. Place the egg whites into a medium bowl.
- Take one pineapple ring and dunk it into the egg whites, letting the excess drip off. Then place the pineapple into the macadamia pieces, and gently press both sides into the nut pieces. You may need to lightly press the nuts on to make sure they adhere to the pineapple. Place onto a separate plate and repeat with remaining pieces.
- Brush a little more coconut oil on the grill. Place the coated pineapple slices back on the grill and cook until the macadamia pieces are just beginning to look charred and the egg appears to set, about 1-2 minutes per side. Watch carefully so you don’t burn them. Transfer to a plate and let cool while you make the coconut cream.
- Turn your can of chilled coconut milk upside down and open. Pour out the liquid that has risen to the top (save it for a smoothie later) and scoop the thick cream into a large bowl. Add the honey and beat with an electric hand mixer until light and fluffy.
- Place one ring of pineapple on a small plate and spoon (or pipe) about 1 1/2 tablespoons coconut cream onto the center of the pineapple ring. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze or spoon of coconut cream. Repeat with remaining rings.
- Garnish with mint, if desired, and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Sodium | 61mg | 3% |
| Potassium | 242mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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