Name: Grilled pineapple with dairyfree mango vanilla icecream and honey chili sauce
Prep time: 180 min
Cook time: 40 min
Total time: 220 min
Ingredients: 4 slices pineapple; 1 mango; 1 large banana; 3 oz coconut milk (little less than 100 ml); 7 tablespoon raw honey; 2 teaspoon Bourbon vanilla powder or extract (or extract or paste); 3 teaspoon chili flakes; no chili flakes

Jump to Recipe

My mom was here the other day. And she said: oh, but now you can hardly eat anything nice anymore. There noting left you can eat…

Bam! With that in mind I had this luxury dessert. Which I never would have fantasied together if I still ate the same as before. So, what happend… I saw I still had some pineapple slices left over. I wondered if I could grill that, like watermelon. And yes, you can. To accompany that, I made some mango banana icecream with a bit of coconutmilk and vanilla. On top I drizzled honey with chili flakes.

AIP and strikt Paleo

I’m afraid that for AIP you have to leave out the chili flakes. They are both seeds and nightshade. Most people on Paleo do eat nightshades like tomato and peppers, but if you are strict you should leave them out.

Grilled pineapple with dairyfree mango vanilla icecream and honey chili sauce

ME (Marjolein Eikenboom)

This recipe may contain

affiliate links

Lavish plantbased dessert with grilled pineapple, dairy free icecream and honey with chili flakes. The ice cream is made from banana with mango, vanilla and honey.

Rate Pin Print

Prep Time 3

Cook Time 40

Total Time 3 40

Free from (speudo)grains, beef, chicken, fat, ferment, fish, legumes, nightshade, nuts, oils, peanuts, seeds

Diet AIP paleo, Medical Medium, paleo

Dish & season Christmas, spring/summer

Cuisine Asian, European

Course dessert

Servings servings

Calories 300

Equipment

oven at 390F or 200C
oven/baking tray
parchment paper (PFAS-free, non-bleach)
freezer
container freezer proof
ice cream scoop

Ingredients

4 slices pineapple
1 mango
1 large banana
3 oz coconut milk little less than 100 ml
7 tablespoon raw honey
2 teaspoon Bourbon vanilla powder or extract or extract or paste
3 teaspoon chili flakes

For free from seeds and nightshade, strict Paleo and AIP

no chili flakes

Instructions

Preparation: icecream (3 hours)

Cut the the banana en mango in pieces. Place in the blender with the coconut milk, one tablespoon of honey and vanilla. If you blender can handle it its best to use cold milk and frozen pieces of fruit.
Scoop into the container and put in the freezer for at least three hours. Try to take it out at least three times to stir and break crystals.
If you make this for a dinner with several guest I find it easy to form scoops and put those back in the freezer. This icecream tends to get a bit harder than supermarket ice cream from dairy. And making all those scoops while everybody is waiting can be stressful.

Pineapple (40 minutes)

Heat the oven to 390 F (220C).
Place parchment paper on the baking/oven tray.
Place the pineapple slices on the paper. Set the timer for 30 minutes. They'll probable need 40, but its best to check them from now on. If they burn it will beat the edge at the bottom.

Finishing touch

Mix the remaining six tablespoons of honey with the chili flakes.
Place the warm (not hot) pineapple slices on four plates. While doing so turn them over so the side that was on the paper goed up. This side is most moist and caramelized.
Drizzle some honey and flakes over the pineapple (a little less than half of the mix).
Take the icecream out of the freezer. Place in each pineapple hole a scoop of icecream.
Drizzle the rest of the honey on top of the scoops.