Friday, October 7, 2016

Grilled Pineapple topped with Dairy-Free Coconut Ice Cream & Rum Caramel Sauce

Happy Friday!! Hope you all had an amazing week!!
When you are eating this dessert, you will feel like you are sitting on the beach and soaking up the sun! Although I love the fall flavors and everything pumpkin, I really love the bright and fresh flavors of summer! The grilled pineapple is next level and taste SO amazing with the creamy coconut ice cream, rum caramel sauce, and toasted coconut. You will have a hard time believing this dessert is healthy and free of dairy!!

Onto the recipe!

Grilled Pineapple topped with Dairy-Free Coconut Ice Cream & Rum Caramel Sauce (serves 4)

For the grilled pineapple;
  • 4 fresh pineapple ring slices
  • 1 tablespoon rum 
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon sea salt
  • coconut oil, to grease grill pan
  • 4 cups of dairy-free coconut ice cream, to top 
  • 1/2 cup shredded coconut, toasted
For the rum caramel sauce (makes 2 cups)
  • 3/4 cup coconut sugar
  • 1/4 cup water
  • 1/8 teaspoon sea salt
  • 1/4 cup rum
  • 1/2 cup + 2 tablespoons of full-fat coconut milk
First we are going to soak the four pineapple slices in rum. Season with coconut sugar and salt. Set aside.

While the pineapple slices are soaking, we are going to make the caramel sauce! Heat coconut sugar and water in a medium saucepan over medium heat. Stir occasionally, and let come to a boil and continue to stir until the sugar mixture slightly caramelizes. Add in rum and let boil for another few minutes. Season with sea salt. Remove from heat and immediately whisk in coconut milk. 

Time to grill the pineapple! Heat about 1/2 tablespoon of coconut oil in a grill pan over medium-high heat. Once hot, add on pineapple slices. Grill on each side for about 3 minutes. Remove from grill and let cool for 4 minutes. Top with a scoop of ice cream, drizzle on caramel sauce, and sprinkle with toasted coconut! Enjoy!!


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