Ingredients
Scale
1 pineapple, peeled and cored, cut into rings or spears
1 can of full-fat coconut milk, refrigerated overnight
1 tablespoon maple syrup or agave nectar
1 teaspoon vanilla extract
Instructions
- Preheat the grill to medium-high heat.
- Grill the pineapple rings or spears for about 3-5 minutes per side, until they have grill marks and are caramelized.
- While the pineapple is grilling, prepare the coconut whipped cream. Open the can of refrigerated coconut milk, and scoop out the solid coconut cream that has risen to the top into a mixing bowl. (Save the remaining coconut water for other uses.)
- Using an electric mixer, whip the coconut cream until it becomes fluffy and peaks form.
- Add the maple syrup or agave nectar and vanilla extract to the whipped coconut cream, and continue mixing for another minute.
- Remove the grilled pineapple from the grill and serve it with a dollop of coconut whipped cream on top.