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Grilled Pineapple with Coconut Ice

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Grilled Pineapple with Coconut Ice

Active Time: 15 minutes   |   Total Time: 2 hours 15 minutes   |   Serves 6  |  Vegan  |  Gluten Free

  • 15-ounce can coconut milk, shaken
  • 6 round slices fresh pineapple (each about ½-inch thick)
  • 6 teaspoons honey
  • 16 leaves fresh mint leaves

Pour the coconut milk into a freezer proof container (such as an 8 x 8-inch Pyrex dish). Whisk, if necessary, to make it smooth and creamy. Freeze. After 1 hour, ice crystals will start to form. Stir to break up the crystals. Freeze for about another hour, or until the ice crystals are frozen. Use a fork to break them up again. If it becomes completely solid, let it sit on the counter for a few minutes before you start chipping away.

Heat the grill to medium-high. Grill the pineapple slices 3 to 5 minutes per side, until grill marks form.

Dividing evenly top each pineapple slice with a drizzle of honey and the coconut ice. Tear or chop the mint leaves and sprinkle over the tops.

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