Remember a couple of weeks ago when I bared my dinner-party having soul and confessed that some of the main components of the meal were eh?
Well, we know that these cashews were pretty fabulous and so was this Broiled Pineapple with Coconut Whipped Cream. Making whipped cream out of coconut milk has been all the rage for quite some time and while it seems like it is a no-brainer, there are a couple important things to remember.
- You HAVE to refrigerate the can of coconut milk for at least 24 hours.
- Turn it upside down when you put it in the fridge and flip back over when ready to open.
- When you open said can of coconut milk, ONLY scoop the solidified coconut milk cream out and leave behind the liquid coconut water (use it for a smoothie!)
- This is much harder to do with canned Light Coconut Milk because most of the fat is replaced with water.
- You need a hand or stand mixer to whip the coconut cream.
OK. now that we have all of that out of the way, this is unbelievably customizable. You can play around and flavor the whipped cream with cocoa powder, maple syrup instead of stevia and even a variety of natural flavorings and extracts.
For this version, I wanted to keep it classic to complement the broiled pineapple. Even though I wrote it in the recipe below, it is worth repeating that when serving this Coconut Whipped Cream over broiled fruit, it will melt immediately.Either let your fruit cool completely or serve the whipped cream on the side in a little ramekin.
Did you make this recipe? Please give it a star rating below!
Broiled Pineapple with Coconut Whipped Cream. How to Make Coconut Whipped Cream. Weight Watchers Coconut Whipped Cream.
- 1 ripe Pineapple skin removed and cut into 1/2" rounds
- 1 can organic full-fat coconut milk, turned upside down and refrigerated overnight
- 1 teaspoon vanilla extract
- 1 stevia
- pinch sea salt
- 1 teaspoon or more as needed plain, unsweetened almond milk
- hand mixer or stand mixer for whipping
Preheat oven to Broil. Grab a baking sheet and line with tin foil or place cut pineapple rounds directly on baking sheet. Move oven rack to top position immediately underneath broiler (Note - do not use parchment paper or anything that can't handle being broiled for 16 to 20 minutes).
Broil pineapple rounds for 8 to 10 minutes per side until browned. You may have to move your baking sheet around to ensure all the rounds get cooked evenly.
While pineapple is broiling, grab refrigerated can of coconut milk, turn right-side up and open.
Scoop solidified coconut cream out of can with a spoon into mixer bowl. Be careful not to include any of the loose coconut water that will have settled to the bottom of the can.
Add stevia, vanilla and salt to coconut cream.
Turn mixer on, starting slow but increasing to full speed and whip coconut cream for 2 minutes. Add almond milk if needed.
If you are not using coconut whipped cream immediately, store covered in the refrigerator until ready to use.
When pineapple is done, allow to cool for a few minutes and serve with a dollop of coconut whipped cream. If the pineapple is still warm, the cream will immediately begin to melt so you may want to serve it in a little ramekin on the side. Enjoy!
Individual Serving is 1 to 2 Slices of Broiled Pineapple (depending on size) plus 1/8 of the Whipped Coconut Milk Cream