Imagine a dessert that transports you to a sun-drenched beach with just one bite - this vegan grilled pineapple with coconut ice cream is your ultimate escape! Forget complicated desserts that take hours to prepare; this recipe is so simple and quick, you'll be enjoying a gourmet-style treat in just 15 minutes. Whether you're a seasoned vegan, a dessert lover, or someone looking to impress guests with minimal effort, this recipe promises a perfect balance of caramelized sweetness and creamy coolness that will make your taste buds dance with tropical delight.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 ripe pineapple, peeled and sliced
- 2 tablespoons coconut sugar
- 1 can coconut milk
- 1 tablespoon vanilla extract
- 1/4 cup shredded coconut (optional)
Instructions
- Chill the can of coconut milk in the refrigerator overnight to separate the cream from the liquid.
- Remove the coconut milk from the refrigerator and carefully scoop out the thick, creamy top layer into a mixing bowl, leaving the watery portion behind.
- Add vanilla extract to the coconut cream and whip using an electric mixer until smooth and slightly fluffy. Transfer to a freezer-safe container and freeze for 3-4 hours, stirring every hour to prevent ice crystals.
- Prepare the pineapple by removing the outer skin and cutting into 1/2-inch thick round slices. Pat the slices dry with paper towels.
- Sprinkle coconut sugar evenly over both sides of the pineapple slices, allowing the sugar to slightly caramelize during grilling.
- Preheat a grill or grill pan to medium-high heat (around 400°F). Ensure grates are clean and lightly oiled to prevent sticking.
- Place pineapple slices on the hot grill and cook for 3-4 minutes on each side, or until nice grill marks appear and edges start to caramelize.
- Remove grilled pineapple from heat and let rest for 2 minutes.
- Plate the warm grilled pineapple and top with a scoop of homemade coconut ice cream.
- Optional: Sprinkle shredded coconut over the dessert for added texture and flavor.
- Serve immediately while the pineapple is warm and the coconut ice cream is cold.
Tips
- Choose a ripe, golden pineapple for maximum sweetness - look for a fragrant aroma and slight softness when gently squeezed.
- For the best coconut ice cream texture, chill the coconut milk can overnight and use only the thick cream layer that rises to the top.
- Pat pineapple slices completely dry before grilling to ensure beautiful caramelization and prevent steaming.
- Preheat your grill or grill pan to medium-high heat (around 400°F) for perfect grill marks and caramelization.
- Don't overcrowd the grill - cook pineapple slices in batches if necessary to ensure even cooking.
- For an extra flavor boost, try adding a pinch of cinnamon or a drizzle of maple syrup to the coconut sugar before coating the pineapple.
- Serve immediately to enjoy the contrast between warm, caramelized pineapple and cold, creamy coconut ice cream.
Nutrition Facts
Calories: 363kcal
Carbohydrates: 40g
Protein: 3g
Fat: 21g
Saturated Fat: 18g
Cholesterol: 0mg
