Looking for a fruity dessert to impress your guests? Try these Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks!
The first time I made this recipe, it was purely by accident. A spur-of-the-moment grilling experiment turned into what has become a summer ritual. I had leftover pineapple rings from a fruit salad and some macadamia nuts lingering in the pantry. A can of coconut milk was chilling in the fridge, and the rest is history. With one bite, I was transported to a tropical beach—the grill marks added a subtle smokiness to the pineapple while the macadamias provided a satisfying crunch.
This dessert has become my go-to when I want something that feels both elegant and approachable. It’s one of those recipes that surprises people with how simple it is, even though it looks like something you’d order at a resort. And honestly, who doesn’t love a dessert that involves only a handful of ingredients but delivers layers of flavor? This delightful, crunchy treat is as fun to make as it is to eat!
Are These Coconut Whipped Cream And Macadamia Grilled Pineapple Stacks Healthy?
I want to say “yes!” but since this is a dessert, I’ll settle for saying this recipe strikes a balance between wholesome and satisfying. Though we do use coconut sugar and honey, which have a lower glycemic index than white sugar, pineapple is naturally sweet, so these sweeteners can easily be reduced or even omitted. Macadamia nuts bring a dose of healthy fats. The coconut whipped cream is a dairy-free option for vegans and those who are lactose intolerant, but bear in mind that it is high in saturated fat. Altogether, it’s a treat that you can feel good about enjoying in moderation.
Perfecting The Color And Crunch
For me, what makes this dessert stand out is the crunchy macadamia crust. Dry-roasted macadamias are the key to achieving that ideal balance of salty and sweet. Grinding them just enough so they stick to the pineapple without becoming a paste is essential. Too fine, and you’ll lose the crunch; too coarse, and they won’t adhere properly.
The grilling process is another important detail in creating this dessert. A light coating of coconut oil not only prevents sticking but also enhances the caramelization. Make sure your grill is preheated to medium-high heat for those perfect grill marks. Once the pineapple is lightly charred, it takes on a deeper, almost caramel-like flavor that pairs beautifully with the macadamia nuts and coconut cream.
Can I Prep This Ahead?
You can grill the pineapple and prepare the macadamia crust up to 2 days in advance. Store the grilled pineapple in an airtight container in the fridge. The coconut whipped cream can also be made ahead and kept in the fridge for up to 2 days. I don’t recommend freezing this dish.
Serving Suggestions
This dessert pairs beautifully with a glass of Homemade Caramel-Vanilla Iced Coffee, or a Coconut Milk Smoothie. I often serve these coconut whipped cream and macadamia grilled pineapple stacks after a dinner of Island-Style Slow-Cooker Pulled Pork served with Hawaiian Fried Rice. Sometimes we even keep the island vibe going with some tropical Blue Hawaiian cocktails!
Ingredients
For the pineapple:
- Coconut oil melted (for grilling)
- 12 pineapple rings
- 5 1/2 tablespoons coconut sugar divided
- 1 1/4 cups dry roasted macadamia baking pieces or about 1 lightly heaping cup of whole, dry roasted macadamias
- 2 large egg whites
For the coconut cream:
- 1 13-ounce can of full-fat coconut milk chilled at least 24 hours
- 2 tablespoons honey
- Fresh mint for garnish, optional
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.
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