Grilled pineapple with coconut cream, pistachio nuts and mint — Meal
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Macros (per serving)

Fat

46%

(18 g)

Protein

5%

(5 g)

Carbs

49%

(43 g)

39 g Net,

4 g Fiber

352 Calories (per serving)

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Tapas

Sweet snacks

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Grilled pineapple with coconut cream, pistachio nuts and mint

By Meal.com

Bring the summer into your home with this tropical and delicious dessert that everyone will enjoy. Serve all the ingredients separately so that everyone can help themselves and make their own dessert. Try replacing the pistachio nuts with your own favorites for a change. Or how about adding some extra grated coconut over the pineapple?

Ingredients

Calculate Cost

Pineapple

1 piece

Coconut blossom sugar

4 tsp

Coconut milk

400 ml

Honey

1 Tbsp

Pistachio nuts

1 hand

Fresh spearmint

4 leaves

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

10 min

1

Put the tin of coconut milk into the fridge overnight. 


2

Take the coconut milk out of the fridge, open carefully, remove the thick top layer and put into a bowl. 


3

Add the honey and beat using a whisk or hand mixer until creamy.


Put into the fridge. 


4

Cut the top and bottom off the pineapple. Slice the fruit into 3/4 inch thick slices. You will need 4 slices for this recipe. 


5

Heat a grill pan on a medium-high heat. 


6

Sprinkle 1 side of each pineapple slice with 1 teaspoon of coconut blossom sugar and place sugared side down into the pan. Grill for about 2-3 minutes. 


7

Now sprinkle the top side of the pineapple slices with 1 teaspoon of coconut blossom sugar and turn them over. Grill again for 2-3 minutes. 


8

Divide the pineapple slices over 4 plates. 


9

Put a tablespoon of coconut cream on top of each slice. Sprinkle with the pistachio nuts and finish off with a mint leaf. 


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Details

Allergens

Nuts, Fruit

Diet

Paleo, Vegetarian

Course

Snack, Side dish, Dessert

Cooking equipment

Hand mixer, Grill

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