Boy was it chilly out yesterday! The pants and jackets came back out. Even thought about saying Happy Fall Ya'll! Felt like a fall day. So hard to believe it is early June. I do remember sitting outside at the pool while the girls were taking swimming lessons and shivering my britches off under the beach towels. Sometimes I think the Midwest forgets that Memorial Day marks the start of summer. Hello? Warmth and sun!!! But, at least it is sunny, warmer temps are on the way and the Blackhawks are in the Stanley Cup final series. So, all's good! You know what else is good? Grilled Pineapple topped with Coconut Whip Cream and Cashews.
When you grill fruit, it becomes fantastically sweet.
The caramelization allows the natural sweetness and juiciness of the fruit to shine through. Add a little coconut cream and cashews and you are done!
One fabulous dessert just right for the summer months.
1 fresh pineapple
1 can coconut milk (13.5 ounces)
3/4 cup heavy whipping cream
1 Tbsp honey
1/2 tsp lime juice
1 cup sweetened coconut flakes
1/2 cup chopped cashews
Refrigerate the can of coconut milk in your refrigerator, overnight. After refrigeration, remove the firm, solid layer of coconut milk (it's on top). Use the watery liquid layer in smoothies or another recipe. In the bowl of a standing mixer, whip the solid coconut milk layer, whipping cream, honey and lime juice. Continue to whip on high until soft peaks form. This will take about 20 minutes. Remove the skin of the pineapple and slice the pineapple into long wedges. Over medium hot coals or over medium heat on an indoor grill, place the strip of pineapple. Grill on each side approximately 4 minute before flipping to the other side. Remove from grill, slice into cubes. Spoon pieces of grilled pineapple into a serving dish. Top with coconut whip cream, sweetened coconut and chopped cashews.
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Celebrate the little things that make life sweet,