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Paleo Coconut Whipped Cream & Macadamia Grilled Pineapple Stacks

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!
Course Dessert
Cuisine American
Keyword grilled desserts, grilled fruit desserts, grilled pineapple recipe, healthy desserts, paleo desserts, summer desserts
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Taylor

Ingredients

For the pineapple:

  • Coconut oil melted (for grilling)
  • 12 Pineapple rings
  • 5 1/2 Tbsp Coconut sugar divided
  • 1-1/4 Cups Dry roasted macadamia baking pieces 155g, or about 1 lightly heaping cup of whole dry roasted macadamias
  • 2 Large egg whites

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

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 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!

Notes

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.