Categories: Desserts

Ingredients

• 13.6 oz. can unsweetened coconut milk
• 1/4 cup sweetened coconut flakes
• Cooking spray
• 4 slices fresh pineapple
• 1/4 tsp ground cinnamon
• 3 tbsp. confectioners' sugar

Directions

1. Put the can of coconut milk in the fridge—without shaking or moving it—and chill overnight.

2. In a small skillet, toast the coconut flakes over medium heat until slightly browned, 3-4 minutes.

3. Preheat a grill to medium. Oil the grates. Sprinkle the pineapple with the cinnamon and grill the pineapple until grill marks appear, 3 minutes per side.

4. Open the can without shaking it and spoon out the thick cream that rose to the top of the can. Put the cream into a medium bowl (discard the liquid). Add the sugar and, using a hand mixer, beat on high until creamy and thick, about 1 minute. Refrigerate, covered, until ready to use.

5. Put one pineapple slice on each of 4 plates; top with 1 tbsp. toasted coconut and 2 tbsp. whipped coconut cream.

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