Tropical Grilled Pineapple with Coconut Whip

1. Toast the Coconut

1. Place a dry skillet over medium heat.
2. Add the shredded coconut flakes and toast for 2 to 3 minutes, stirring constantly until fragrant and light golden brown. Transfer immediately to a small bowl to prevent burning and set aside.

2. Make the Coconut Whip

1. Take the chilled can of coconut cream from the fridge without shaking it. Carefully open the top and scoop the solid, thick coconut cream into a chilled mixing bowl, leaving the watery liquid behind (save the liquid for smoothies).
2. Add the icing sugar, vanilla extract, and a pinch of fine salt.
3. Using an electric hand mixer or a brisk whisk, beat the cream for 2 to 3 minutes until light, fluffy, and holding soft peaks. Keep in the fridge until ready to serve.

3. Prepare and Grill the Pineapple

1. In a small bowl, stir together the dark brown sugar, ground cinnamon, ground ginger, and neutral vegetable oil to form a paste.
2. Brush the mixture evenly over all sides of the pineapple wedges.
3. Heat a grill pan or outdoor barbecue over medium-high heat until very hot.
4. Place the pineapple wedges onto the hot grill. Cook for 3 to 4 minutes per side without moving them excessively, allowing bold char marks to develop and the natural sugars to caramelise.

4. Assemble and Serve

1. Arrange the warm, grilled pineapple wedges on serving plates.
2. Spoon a generous cloud of chilled coconut whip alongside or directly over the warm fruit.
3. Garnish with the toasted coconut flakes, freshly grated lime zest, and torn mint leaves. Serve immediately with extra lime wedges for squeezing.