You do need to plan ahead to chill the coconut cream but once that’s done this is a doddle and so totally tropically good. If the pineapple is really sweet you shouldn’t need any maple syrup but see what you think.
Ingredients
- 400 g can of coconut milk
- 1 ripe pineapple
- 2 grapefruit (white, red or pink)
- a few sprigs of mint
- 2 tsp maple syrup, to taste (optional)
How to Make It
- First make the coconut cream. Chill the can of coconut milk in the fridge, preferably overnight. Open it carefully and spoon off all the solid coconut cream which will have separated from the water. Put the coconut cream in a bowl and set the water aside to use another time. Whisk the coconut cream, preferably using electric beaters, until it forms soft peaks.
- Cut the skin away from the pineapple and cut out the eyes – you will see you can follow a diagonal line when you cut them out rather than doing them individually. Cut the pineapple into thin rounds.
- Cut a thin slice off the top and bottom of each grapefruit. Set one down on your work surface and following the contour of the fruit, cut away the skin and outer layer of membrane, working from top to bottom. Cut away any pith or membrane that remains. Slice the flesh into thin rounds, flicking out any seeds as you go. Repeat with the other grapefruit.
- Arrange the slices of pineapple and grapefruit over a serving plate, then sprinkle with mint leaves. Drizzle with maple syrup, if using, and serve with the coconut cream.