This luscious pineapple dessert not only is packed with island flavour, it satisfies a sweet tooth healthfully as well.
Grilling the fruit caramelizes its natural sugars, brings forth its juices and gives it attractive grill marks. A sprinkling of ground allspice adds another dimension with its warm, aromatic Caribbean flair.
Once the pineapple comes off the grill, it's topped off with another layer of tropical flavour in the form of coconut whipped cream.
Note:
The can of coconut milk needs to be refrigerated for at least 5 hours and up to 1 day in advance. You'll have whipped coconut cream left over; it can be refrigerated for at least 1 month.
Ingredients
:
- one 13.5 ounce can full fat coconut milk
- 1 tablespoon icing sugar
- 1 fresh whole pineapple
- 1/4 teaspoon ground allspice
- canola oil, for the grill pan
- 2 teaspoons fresh mint leaves (whole or chopped) for garnish
Instructions:
1.
Chill the can of coconut milk in the refrigerator for at least 5 hours and up to 1 day.
2.
Remove it from the refrigerator without shaking it or moving it too much.
3.
Transfer what has congealed at the top to a mixer bowl, being careful not to include any of the liquid.
4.
The yield should be about 3/4 cup of solid coconut cream.
5.
Add the sugar to the bowl; whip with chilled beaters on medium-high speed (stand mixer or hand-held electric mixer) until the coconut cream is glossy and firm enough for a spatula to leave tracks that remain. The yield is about 1 cup.
6.
Cut off the top and bottom of the pineapple.
7.
Cut away and discard the skin and any brown spots on the fruit.
8.
Cut the pineapple flesh crosswise into eight equal slices (about 1cm thick).
9.
Use a spoon or apple corer to carve out the centre core of each slice to create rings.
10.
Sprinkle the allspice evenly over each pineapple ring (on one side only).
11.
Brush a large grill pan lightly with the oil and heat the pan over medium-high heat.
12.
Working in batches and adjusting the heat as needed, cook the pineapple rings for 2 to 3 minutes per side or until they are nicely browned and grill marks have appeared.
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Serving suggestion:
place 2 pineapple rings on each serving dish.
Top each with a small dollop (2 teaspoons) of the coconut whipped cream, and garnish with mint.