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.
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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
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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).
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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.
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While pineapple is broiling, grab refrigerated can of coconut milk, turn right-side up and open.
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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.
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Add stevia, vanilla and salt to coconut cream.
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Turn mixer on, starting slow but increasing to full speed and whip coconut cream for 2 minutes. Add almond milk if needed.
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If you are not using coconut whipped cream immediately, store covered in the refrigerator until ready to use.
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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
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I tried this coconut whipped cream but didn’t get any solids to whip. I used a Taste of Thai Coconut Milk, turned the can upside down and kept in the fridge for 24 hrs. When I opened the can, it was all creamy white. No solids or water. What did I do wrong? The ingredients on the can were coconut, water & guar gum.
Hi Stella,
I am not sure why that happened to you. I would try again. Maybe that particular batch had too much water added to it or the can was shaken? Either way, how frustrating for you!
Love this! The dark rum drizzle would be perfect, or some toasted coconut!
Now that Kiran put that in my head, I can’t stop thinking about it!
This is definitely tropical! It’s a deconstructed pina colada, almost 😉
A little Dark Rum drizzle would be pretty freaking fabulous on top!
Love this tropical themed dessert – that coconut whipped cream looks delice!
Thanks Jeanette – see you tomorrow morning for the BRMill Coconut Flour Hangout!
Sounds like a perfect tropical dessert. I always wondered if one could make whipping cream from coconut milk and now I know it is possible. We also have coconut cream in Hong Kong, I wonder if that would even work out to give you more product as there is quite a bit of coconut solids. Do you have coconut cream in the markets?
Actually, the coconut cream is what you want. Those solids are what makes the whipping cream. We do have Coconut Cream here but it comes in VERY small containers (at least the organic one) so it’s easier to just refrigerate a can and separate off the solids from the creamy liquid.
The coconut whipped cream alone sounds amazing but then the soft, tangy pineapple really takes the cake!
They really pair well together – it’s quite addicting!
Ok, I can’t wait to make this, Alyssa! I’m hooked on coconut whipped cream (serving it at tomorrow’s seder with flourless chocolate cake). And the broiled pineapple sounds divine. Your photo is very tempting – the browned pineapple is so pretty! Chag sameach!
Me too – it’s sooooo good! Happy Pesach Hannah xoxo
Okay, I know coconut whipped cream has been around for a while…but I have yet to try it! It sounds like the perfect accompaniment to this pineapple (which I adore…caramelized!). Next time I pass by a can of coconut milk, I’ll pick up one with this in mind. 🙂
Yes! You will love it Heather – so simple to make and yet so complex in flavor 🙂
This was so good and bloody brilliant! I love it! Definitely making this.
Right? Except that when I served it to you guys, I was too buzzed to put the whipped cream on the side. lol
Alyssa,
Great job getting a photo *before* the whipped cream melted!
This looks delicious.
Thanks!
Oh man Kirsten it wasn’t easy!!! It really is best served on the side or in a dish if the fruit is still warm but I figured it would look prettier like this 😉