Caramelized Pineapple Sundaes With Coconut

“This dessert treat uses fat-free vanilla frozen yogurt, but you could substitute vanilla ice cream if you prefer. The flavors of coconut and the carmelized pineapple create a delicious topping. This is best when fresh pineapple is used. Sometimes you can find already peeled and cored pineapple in the produce department. From Food & Wine.”

Ingredients Nutrition

  • 1 (2 lb) pineapple, peeled, cored and sliced into 1/2 inch rings
  • 2 teaspoons vegetable oil
  • 12 cup sweetened flaked coconut
  • 2 12 pints non-fat vanilla frozen yogurt (or vanilla ice cream)
  • mint sprig, for garnish (optional)


  1. Light a grill.
  2. Brush the pineapple rings with the oil.
  3. Grill over medium-high heat, turning occasionally, until the pineapple rings are lightly charred and softened, about 8 minutes.
  4. Transfer the rings to a work surface to cut them into bite-size pieces.
  5. In a medium skillet, toast the coconut over medium heat until golden, about 2 minutes.
  6. Transfer the coconut to a plate to cool.
  7. Scoop the frozen yogurt (or ice cream) into sundae glasses or bowls.
  8. Top with the grilled pineapple, sprinkle with the toasted coconut, and garnish with mint sprigs (if using) and serve right away.
  9. Enjoy!

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