Summer Desserts in a Cup, Part 4: Pineapple-Coconut Cup
In honor of clean eating week, we're giving the one-cup summer dessert a super clean upgrade, with a bit of Hawaiian flair. Maple syrup stands in for refined sugar, light coconut milk creates a cool, creamy layer, and crushed macadamia nuts provide the crunch factor instead of a streusel or crumbled cookie topping. The result? A tropical dessert that fits the clean eating bill and uses just 5 ingredients.
IngredientsCooking spray1/4 fresh pineapple, peeled, cored, and sliced1 tablespoon pure maple syrup1 teaspoon lime rind2 teaspoons fresh lime juice3 tablespoons light coconut milk3 tablespoons 2% reduced-fat Greek yogurt2 tablespoons toasted chopped macadamia nuts
Preparation1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple on grill; cook 4-5 minutes on each side or until well marked. Remove from pan; cool. Coarsely chop. Combine syrup, rind, and juice in a bowl. Add pineapple; toss.2. Combine coconut milk and yogurt in a bowl, stirring vigorously with a whisk. Place half of pineapple in the bottom of a small mason jar or juice glass. Top with 1 tablespoon nuts, half of coconut milk mixture, remaining pineapple, remaining coconut milk mixture, and remaining nuts. Drizzle any remaining syrup mixture over top. Garnish with additional pineapple and lime rind, if desired.
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