Grilled Pineapple with Coconut Whipped Cream

Step 1

Make the coconut whipped cream. Place the can of coconut milk in your refrigerator overnight. The next day, place the bowl of your mixer and the whisk attachment in your freezer for 5-10 minutes to chill. Remove the can of coconut milk from your refrigerator and FLIP it upside down. Open the can and pour off the liquid at the top (note: you can save this liquid in use it in smoothies, if desired). Transfer the solid portion to your chilled mixing bowl and start whisking on high. Once it starts to get fluffy and light, add in the vanilla extract and 2 teaspoons of the sugar, whisking until incorporated. Cover the coconut whipped cream and refrigerate it until you’re ready to use it.

Step 2

Toast the hazelnuts in a small dry skillet over medium-high heat until they become fragrant, about 1-2 minutes. Remove from the heat and set aside to cool.

Step 3

Grill the pineapple. Pre-heat your grill to high. Remove the top and bottom portions of the pineapple and discard. Slice the remaining pineapple into slices about 1-inch thick. I can usually get about 6 slices from one medium pineapple. Sprinkle 1/4 tsp. sugar on each side of the pineapple slices and place them on your pre-heated grill. Grill for about 2-3 minutes on each side, or until they get nice grill marks and the pineapple is slightly softened. Remove from the grill. Squeeze some fresh lime juice over the pineapple slices.

Step 4

Serve the grilled pineapple slices with a dollop of coconut whipped cream and a sprinkle of toasted hazelnuts. Garnish with fresh mint, if desired.