Grilled Fruit Salad
A chic and simple end-of-summer dessert of caramelized banana, grilled pineapple and peaches topped with coconut whip.
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2 servings
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10 mins prep, 10 mins cook 20 mins total
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Ingredients:
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
Toppings
- Sprinkle of Qi’a Coconut Chia Superflakes, to taste
- Mint (optional)
Directions:
Coconut Whip:
- Open chilled coconut cream and scoop out the thickest portion. Discard or save the remaining coconut water for smoothies.
- 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.
- Chill until needed.
Grilled Fruit:
- Combine melted coconut oil and agave nectar.
- Preheat grill, and brush with a light coat of vegetable oil.
- Combine coconut oil and agave, and brush over the fruit.
- Grill quartered peach and sliced pineapple until grill marked and caramelized. Flip and grill the other side.
- Grill banana, cut side down, until grill marked and caramelized. Grill cut side only.
- 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.