5 from 12 votes
Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks
Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks feature pineapple rings grilled with coconut sugar to caramelize their surface, then coated with macadamia nut crumbs adhered by egg whites. Served with lightly sweetened chilled coconut whipped cream and garnished with fresh mint, this snack or dessert combines sweet, nutty, and tropical flavors with crisp texture contrasts.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
Calories:
198 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 198
% 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.