One 13.5-ounce can full-fat coconut milk
1 tablespoon confectioner’s sugar
¼ teaspoon ground allspice
Canola oil for brushing grill or pan
2 teaspoons chopped fresh mint leaves
Place the can of coconut milk into the refrigerator and chill for at least 5 hours and up to 1 day.
Remove it from the refrigerator without shaking it or moving it too much. Skim solid “cream” off of the top of the milk, placing it into a large bowl. Do not include any of the liquid from the can. Reserve that for another use, such as for a smoothie. You should wind up with about ¾ cup solid coconut cream.
Add the sugar to the bowl with the coconut cream then, using a hand mixer, whip until glossy and tracks form from the beaters. Refrigerate until ready to use. You should wind up with about 1 cup of whipped cream. You will only need a small amount for this recipe but the rest will keep in an airtight container in the refrigerator for at least a month.
Cut the top and bottom off the pineapple, peel it, and cut it crosswise into 8 rounds, about ½ inch each. Use a spoon or apple corer to carve out the center core of each round to create rings. Sprinkle the pineapple with the allspice.
Brush a large grill pan or outdoor grill with canola oil and pre-heat it over medium. Grill the pineapple rings, in two or three batches, until nicely browned and grill marks have appeared, 2 to 3 minutes per side.
To serve, 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.
Makes 4 Servings
Serving size 2 pineapple rings and 2 teaspoons of coconut whipped cream
Per serving: 90 calories, 0 g protein, 21 g carbohydrates, 5 g fat, 3 g saturated fat, 0 mg cholesterol, 0 mg sodium, 2 g dietary fiber