Fire & Chill Pineapple Boats
A delightful dessert combining juicy pineapples with a refreshing coconut yogurt filling, perfect for summer gatherings and unique snacks.
Servings: 4 pieces
Calories: 225kcal
Ingredients
For the Pineapple Boats
- 2 pieces mini pineapples Juicy and sweet, they add a tropical punch.
- 1 tbsp maple syrup or honey A natural sweetener.
- 1 tsp coconut oil For brushing the insides.
- 250 g thick coconut yogurt Dairy-free option for creamy filling.
- 1 tbsp lime juice For a zesty kick.
- 1 tsp lime zest Intensifies lime flavor.
- 1 tsp maple syrup (optional) For added sweetness.
- 1/2 tsp chili powder Adjust to heat level.
- flaky sea salt To enhance flavors.
- toasted shredded coconut (optional) For added crunch.
- fresh mint or microgreens for garnish Adds freshness and color.
Instructions
Preparation
- Slice the mini pineapples in half lengthwise and scoop out flesh to form 'boats', brushing insides with coconut oil and a touch of maple syrup.
Grilling
- Heat a grill to medium-high. Grill pineapple halves cut-side down for 5–7 minutes until charred and caramelized.
Making the Filling
- In a bowl, mix coconut yogurt, lime juice, zest, and optional maple syrup until smooth.
Assembly
- Once grilled pineapples cool, fill each boat with the coconut yogurt mixture.
- Sprinkle with chili powder and flaky sea salt, and garnish with toasted coconut and mint or microgreens.
Notes
For extra flavor, marinate pineapples with lime juice and chili powder before grilling. The filling can be blended with fruits like strawberries or bananas for variation. Store coconut yogurt in fridge for up to three days.