Grilled Pineapple & Coconut Whip |
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Total Time: 30 Minutes

Serves 6–8

Serve caramelised fragrant fruit as a show-stopping desert with coconut whip, a hearty brunch with granola, toasted oats or quinoa, or even as a pudding with crushed meringue. Treat this recipe as a rough guide and feel free to experiment – most firm fruit griddles well.
For the pineapple:

  • 1 medium pineapple, sliced into rings (larger ones halved)
  • 75ml of runny honey
  • Zest of 1 lime, plus a squeeze of juice

For the coconut whip:

  • 400ml can of coconut milk, refrigerated for 2–3 hours or preferably overnight
  • 1 tsp of vanilla bean paste or extract

To serve:

  • A handful of Greek basil leaves (or ordinary basil, larger leaves torn)
  • 2 tbsp mix of milled flax, chia seed, apple & cinnamon


1. Preheat the oven to 180°C. Spread the pineapple slices out on a baking tray, then drizzle with honey and the lime zest and juice to evenly cover. Roast for 25 minutes, or until golden and sticky.
2. Remove the coconut milk from the fridge, then carefully remove the solids – usually just over half a can/about 250ml (reserve the remaining milk for another use) – and place into the bowl of an electric mixer. Whip the coconut on a medium speed until soft peaks form. Stir in the vanilla paste or extract until combined.
3. Serve the pineapple slices with the remaining honey syrup from the baking tray, spoonfuls of coconut whip and scattered with the basil leaves and the flax, chia seed, apple and cinnamon mix.
Tip: If you can’t find a flax, chia seed, apple and cinnamon mix, finely grind one tablespoon of chia seeds in a high-speed blender or mini food-processor and stir together with one tablespoon of milled flaxseeds and a pinch of cinnamon.

Recipes taken from The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)

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