Paleo stuffed pineapple with bananas, coconut milk and cinnamon
This Paleo stuffed pineapple features a delightful mixture of bananas, coconut milk, and cinnamon for a tropical twist. It can be served chilled or baked for a warm dessert.
Cook time 25 min
Prep time 10 min
Ingredients:
1 pineapple2 bananas
1/2 cup coconut milk
1/4 tsp cinnamon
4 oz dried coconut meat
Delight your taste buds with this exotic and healthy Paleo stuffed pineapple recipe. Loaded with the natural sweetness of bananas and coconut milk, and infused with a warm hint of cinnamon, this dish is a tropical treat that is both nutritious and easy to prepare. Perfect for a unique dessert or a special breakfast, it's sure to impress!
Instructions:
- Begin by washing the pineapple thoroughly.
- Slice the pineapple in half lengthwise, creating two equal halves.
- Carefully use a knife to carve around the edges of the pineapple flesh, leaving about a half-inch border around the sides.
- Scoop out the pineapple flesh with a spoon or a melon baller, being careful not to damage the pineapple shell. Save the carved-out pineapple flesh in a bowl and set aside.
- Peel the bananas and chop them into small pieces. Add them to the bowl with the pineapple flesh.
- Pour the coconut milk over the pineapple and banana mixture.
- Sprinkle the cinnamon over the fruit and coconut milk.
- Stir in the dried coconut meat, mixing all the ingredients until well-combined.
- Evenly distribute the fruit mixture into the hollowed-out pineapple shells, filling them up completely.
- For a chilled treat: Place the stuffed pineapple halves in the refrigerator for at least 1 hour to allow the flavors to meld together.
- For a warm dessert: Preheat your oven to 350°F (175°C). Place the stuffed pineapple halves on a baking sheet and bake for 20-25 minutes, or until the top of the filling is lightly browned and bubbly.
- Once ready, remove the pineapple halves from the fridge or oven.
- Optionally, sprinkle a little extra dried coconut meat or a dash of cinnamon on top for added texture and flavor.
- Serve immediately and enjoy this tropical delight!
This Paleo stuffed pineapple with bananas, coconut milk, and cinnamon is a delightful combination of fruity and creamy textures enhanced by aromatic spices. Easy to make and visually stunning, it's a perfect dish to wow your family and friends while staying aligned with a healthy, Paleo lifestyle. Enjoy the taste of the tropics in every bite!
Paleo stuffed pineapple with bananas, coconut milk and cinnamon FAQ:
Bake the stuffed pineapple halves at 350°F (175°C) for 20-25 minutes. The top should be lightly browned and bubbly when ready.
Yes, you can store leftover stuffed pineapple in an airtight container in the refrigerator for up to 2 days. Keep in mind that the texture may soften over time.
You can substitute coconut milk with any dairy-free milk, such as almond milk or cashew milk. However, it will change the flavor and creaminess of the dish.
Choose bananas that are fully yellow with a few brown spots. Overripe bananas will be sweeter and mix well with the coconut milk.
Yes, this recipe is vegan-friendly as it contains no animal products. It’s also gluten-free and dairy-free, fitting within a Paleo diet.
Cooking Tips:
- Choose a ripe, fragrant pineapple for the best flavor. The pineapple should have a sweet smell at the base.
- Ensure the bananas are ripe but not overly mushy for the best texture.
- Use full-fat coconut milk for a richer, creamier consistency.
- Feel free to toast the dried coconut meat for added crunch and a nutty flavor.
- For an extra touch of sweetness, you can drizzle a bit of honey or maple syrup over the finished dish.
Nutrition Facts
4 ServingsCalories 370kcal
Protein 3.20g
Carbohydrates 60g
Fiber 8g
Sugar 44g
Fat 16g
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