This refreshing summer dessert packs in both flavor and nutrition. Fresh pineapple, whole milk vanilla yogurt, coconut flakes, and heart-healthy walnuts come together to make a simple recipe that is elegant enough for dessert but healthful enough for breakfast.
Disclosure: I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know that walnuts have more omega-3 fatty acids than any other nut? Just one ounce has 2.5 grams of the essential plant-based omega-3 alpha-linolenic acid (ALA). In addition to this healthful fat, a one-ounce serving also provides 4 grams of protein and 2 grams of fiber to keep you feeling full.
Needless to say, I am always looking for ways to incorporate this healthful nut into my meals. Here are some ways I regularly enjoy walnuts:
- with oatmeal or granola
- sprinkled over pancakes and waffles
- added to salads
- pressed onto the tops of my muffins
As you can see, I am big on making versatile and delicious walnuts the finishing touch to a lot of my food. Therefore, it was only natural that I finally came up with a dessert-worthy way to incorporate them too.
Enter grilled pineapple. Have you tried it? It’s good. And easy to make! It also pairs so well with toasted walnuts….and a little cream and toasted coconut.
I kept this recipe simple by using toppings that can be prepped ahead of time and ready to go when that grilled pineapple is. Because really, who wants to get fussy during a relaxed summer meal?
To maximize the tastiness of this dessert:
- Start by choosing a pineapple that is ripe and ready for slicing. Look for one that has some golden color towards the lower half of the skin, rather than one that is all green. The surface should be firm and it should have a mild “fresh pineapple.”
- Use whole milk vanilla yogurt to give you the taste of cream–hence the title of this recipe–with the benefits of yogurt. Look for a yogurt with the smallest amount of sugar added. I used skyr, which is the Icelandic version of Greek yogurt.
- Choose unsweetened, organic coconut flakes and lightly toast them to bring out the flavor and match the grill marks of the pineapple.
- Toasting and chopping the walnuts brings out their flavor as well, but not to worry, all those heart-healthy benefits will still be intact!
You could also add additional toppings–such as fresh blueberries or chia seeds, but just remember to keep it simple and stick with whole-food ingredients.
- 1 cup of walnuts, lightly chopped
- ½ cup of unsweetened coconut flakes
- 4 slices of pineapple, about ½ inch thick, skin removed and cored
- 1 tablespoon coconut oil
- 12 ounces whole milk vanilla yogurt
- Additional topping suggestions:
- chia seeds
- Place a skillet over medium-high heat. Add lightly chopped walnuts and toast, gently shaking pan now and then, for 3-4 minutes or until just starting to brown and fragrant. Transfer to a little bowl until ready to serve.
- Use a clean dishtowel to wipe away any leftover walnut pieces from the skillet and then add the coconut. Toast for just 1-2 minutes, or until starting to brown. Transfer to a bowl until ready to serve.
- Rub the pineapple slices with coconut oil so that they don't stick to grill.
- Grill for about 3-5 minutes on each side, or until grill marks appear.
- Add each grilled pineapple to a dessert plate and top with the yogurt, coconut flakes, and toasted walnuts. (Add chia seeds and/or blueberries if desired.)