GRILLED PINEAPPLE WITH COCONUT

INGREDIENTS

FOR THE COCONUT WHIPPED CREAM:

•  1 (13.5-ounce) can full-fat coconut milk
•  2 tsp. powdered sugar
•  1/2 tsp. vanilla extract

FOR THE GRILLED PINEAPPLE:

•  1 medium-large pineapple
•  About 3 tsp. granulated sugar
•  1/2 lime
•  1/2 cup hazelnuts or macadamia nuts, toasted and chopped
•  Fresh mint, for garnish

INSTRUCTIONS

1. Place the can of coconut milk in your refrigerator overnight. 
2. The next day, place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to chill them. Remove the can of coconut milk from your refrigerator and immediately open it. Scoop out and transfer the solid portion to your chilled mixing bowl, separating it from the liquid portion (which you can discard or save to add to smoothies). Start whisking on medium-high. As it begins to thicken and whip up, add the sugar and vanilla extract. Continue whisking until the mixture is fluffy and light. Cover your bowl and refrigerate the coconut whipped cream until you’re ready to use it.
3. Pre-heat your grill to medium-high.
4. Trim off and discard the top and bottom portion of the pineapple. Then slice the remaining pineapple core into 1-inch thick slices (I typically get about 6 slices from one pineapple). Sprinkle about 1/4-1/2 tsp. sugar on each side of the pineapple slices. Then place them on your pre-heated grill, adding them directly to the grill grates. Cook for about 3 minutes per side, or until they become caramelized in some places and start to soften. 
5. Remove the pineapple slices and place them on a clean tray. Squeeze some fresh lime juice over the slices while they are still warm. 
6. Serve the pineapple slices with a dollop of the coconut whipped cream and a sprinkle of chopped nuts. Garnish with fresh mint, if desired.