Smokey-sweet grilled pineapple is crusted with macadamia nuts and then layered with coconut whipped cream for an easy, healthy, paleo-friendly dessert for Summer!
Every night, I go to bed…and then my brain is all “HEY TAYLOR NOW IT’S TIME TO THINK OF ALL SORTS OF FUNNY THINGS TO WRITE ABOUT FOR TOMORROWS POST.”
And then I can’t sleep because I am having this inner-post-writing conversation with myself.
Which usually leads to me forgetting that I am having such conversation IN my head, so when I start chuckling to myself and accidentally say “ohhh, that’s good. I need to remember that,” the Huborama asks why I am laughing.
To which I reply “I am writing tomorrows post in my noggin and it’s heeeeeeelarious.”
I think he just keeps me around because he’s worried about my sanity at this point.
Which is probably a good thing.
BUT THEN *suspenseful pause to keep you on the edge of your seat* I come to write the post and..
CRICKETS. NADA. ZIPOLA. Z-E-R-O.
I just have this strong desire to write “This gluten free cupcake (or XYZFOOD) is, like, SEWWW MUCH nums for yer face and you’ll like, so make it and be impressed with your healthy-yummy-food-making-person-ways. BYE.”
Which does kind of sound what I actually write on a daily basis. But the rest of the words sometimes JUST DON’T COME SO FAST.
Should we talk about the fact that grilled pineapple is probably my most favorite fruit to put on the grill because it somehow makes it caramelize and get magically EVEN MORE NUM than it was before the grill-age?
Or should we talk about crunchy, salty-roasty-toasty macadamia nuts that are clinging to the pineapple in the most epic texture hug that ever happened to your taste buds?
But I mean, there’s also that fluffy-light-as-air coconut whipped cream smashed between each layer of smokey-sweet-tropical-pretend-like-you’re-on-an-island ring of juicy fruit goodness, that kind of melts and oozes out all over your face as you munch through each layer of crispety-sticky-sweet pineapple.
Let’s be real. Messy food is the ONLY kind of food. PERIOD. End of STORY.
BUT, the sequel, there’s still the whole “hey-6-ingredients-which-is-only-one-more-finger-than-on-your-hand” shenanigans that these desserts are made of. And, by dessert I mean: fruit, nuts and coconut milk.
I don’t know about you, but that sounds like a smoothie bowl. Just, you know, not in a bowl. Or blended up.
Whatever. I’m trying to wrap your brain around the idea of healthy desserts that even sound like possible breakfast items.
Stop being so nit-picky.
Before we go face planting our way through pina-colada in edible-healthy-form (I know your brain went there too) I have a bold statement:
New Zealand frieds. Shrimp on the Barbie are great.
But crunchy-smokey-perfectly-sweet pineapple?
Your shrimps are shaking in their
Paleo Coconut Whipped Cream & Macadamia Grilled Pineapple Stacks
For the pineapple:
For the Coconut cream:
- 1 13 oz Can of FULL FAT coconut milk chilled at least 24 hours.
- 2 Tbsp Honey
- Fresh mint for garnish optional
- 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 Tbsp of the coconut sugar until evenly coated.
- Place the pineapple onto the preheat grill and cook until lightly charred and caramelized, about 2 minutes. Flip and repeat again. 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. Spread the crumbs into a large, sided plate. Place the egg whites into a medium bowl.
- Take one pineapple ring and dunk it into the egg whites, shaking off the excess. Then, place the pineapple into the macadamia pieces, using your opposite hand, and gently press both sides into the nut pieces. You’ll need to lightly press the nuts on to adhere them to the pineapple. Place onto a separate plate and repeat with remaining pieces.
- Brush a little more coconut oil on the grill and place the pineapple back. 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 from the bottom of the can into a large bowl. Add in the honey and beat with an electric hand mixer until light and fluffy.*
- Place one ring of pineapple down and spoon (or pipe, like I did) some coconut cream (about a heaping 1 1/2 Tbsp) onto the center. Top with another ring and repeat. Finish with one more piece of pineapple and a squeeze of coconut cream. Repeat with remaining rings.
- Garnish with mint, if desired, and DEVOUR immediately!
I like to whip my coconut cream a few hours in advance and then cover and refrigerate it. This way it hardens up and doesn’t melt as quickly one sandwiched between the warm pineapple.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Want more Summer-y Paleo Desserts?
Grilled Pineapple goodness from around the web:
Cinnamon Glazed Grilled Pineapple – GI 365
Grilled Pineapple Sundaes – From Calculus To Cupcakes