Grilled Fruit Salad

A chic and simple end-of-summer dessert of caramelized banana, grilled pineapple and peaches topped with coconut whip.

  • 2 servings
  • 10 mins prep, 10 mins cook 20 mins total
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Coconut Whip

  • 1 – 14 fl. oz (414 ml) can of high quality coconut cream, chilled overnight
  • ⅛ tsp cream of tartar
  • 2 tbsp berry sugar

Grilled Fruit Salad

  • 1 banana, sliced in half (lengthwise)
  • 2 2″ slices of pineapple, core removed
  • 1 large peach, quartered
  • ½ tbsp melted coconut oil
  • 1 tbsp agave nectar
  • Neutral vegetable oil, for brushing grill



Coconut Whip:

  1. Open chilled coconut cream and scoop out the thickest portion. Discard or save the remaining coconut water for smoothies.
  2. Beat the thick coconut cream with 2 tbsp berry sugar and 1/8 tsp of cream of tartar. Beat on high speed until coconut cream is thick and airy.
  3. Chill until needed.

Grilled Fruit:

  1. Combine melted coconut oil and agave nectar.
  2. Preheat grill, and brush with a light coat of vegetable oil.
  3. Combine coconut oil and agave, and brush over the fruit.
  4. Grill quartered peach and sliced pineapple until grill marked and caramelized. Flip and grill the other side.
  5. Grill banana, cut side down, until grill marked and caramelized. Grill cut side only.
  6. Arrange 1/2 banana, 1 pineapple slice, and 2 peach quarters on a plate. Top with a dollop of coconut whip, a sprinkle of Qi’a Coconut Chia Superflakes, and a sprig of mint.