Grilled Pineapple Dessert with Coconut Shortcakes
Coconut shortcakes sandwich grilled pineapple slices and lime whipped cream for a fabulous summer dessert. The shortcakes and whipped cream can be made ahead.
Servings: 4 shortcakes
Calories: 561.2kcal
Equipment
- Grill or stovetop grill pan
- Grill mat (if using a gas or charcoal grill)
Ingredients
Coconut Shortcakes
- 2.2 ounces (½ cup) all-purpose flour
- 1.1 ounces (¼ cup) coconut flour
- ½ cup finely shredded unsweetened coconut or fine desiccated coconut
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- 3 tablespoons unsalted butter room temp
- 1 large egg
- ¼ cup whipping cream
- 1 teaspoon turbinado sugar (raw sugar) optional
Lime Whipped Cream
- ⅓ cup whipping cream
- 1 tablespoon granulated sugar
- zest of one lime
Grilled Pineapple
- 1 tablespoon honey
- 1 tablespoon unsalted butter
- 4 pineapple rings (cut from fresh fully ripe pineapple or canned, drained rings)
Instructions
- Preheat the oven to 325˚F. Butter four 5 ½" tart molds.
- Combine the flours, coconut, baking powder, and salt and thoroughly mix.
- Cream together the butter and sugar, mixing on medium-high for about 3 minutes. Add the egg and beat another 2 minutes.
- Add the flour mixture, alternating with the cream, in thirds to the bowl. It will be very thick. Spoon the dough into the tart molds. Sprinkle with turbinado sugar.
- Bake at 325˚F for 15 minutes, or until a knife inserted in the middle comes out clean.
- If you purchase a pineapple from the store instead of using canned pineapple rings, slice off the outer rough skin from the pineapple using a chef's knife. Be sure to remove all of the prickly skin. Next, Stand the pineapple upright, and remove the core using a pineapple corer. Finally, lay the cored pineapple on its side and slice it into ½" thick rings.
- Melt the butter and mix with the honey over medium heat. Heat the grill and either oil the grates or lay a grill mat over them. Baste the pineapple rings with the melted butter and grill on high heat over indirect heat for 2 minutes per side. The pineapple rings should be slightly softened and have grill marks from the grate.Pro tip: A grill mat is the best way to grill anything IMO, especially tender food that may fall apart during grilling. You will still get grill marks even with using a grill mat.
- Whip the whipping cream using a mixer until soft peaks form. Add the sugar and lime and continue to whip on high for 30 seconds, I like mine with medium stiff peaks - just be careful not to over whip!
- Slice each coconut shortcake in half to form a 2-layer shortcake. Place the grilled pineapple in the middle and top with whipped cream.
Nutrition
Calories: 561.2kcal | Carbohydrates: 61.5g | Protein: 6.5g | Fat: 34g | Saturated Fat: 23.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.9g | Trans Fat: 0.5g | Cholesterol: 115.8mg | Sodium: 302.1mg | Potassium: 207.6mg | Fiber: 5.8g | Sugar: 42.9g | Vitamin A: 956.1IU | Vitamin C: 5.8mg | Calcium: 107.2mg | Iron: 1.9mg