Why You’ll Love This Recipe
This recipe takes a simple fruit and transforms it into a gourmet-style dessert in just minutes. It’s dairy-free, gluten-free, and naturally sweet, making it great for guests with dietary restrictions. The contrasting textures and vibrant presentation make it a crowd-pleaser. Plus, it’s quick to prepare, with minimal ingredients and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe kiwis, peeled and halved
- Coconut cream (chilled overnight)
- Maple syrup or honey
- Vanilla extract
- Coconut oil or cooking spray (for grilling)
- Shredded coconut (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Directions
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush the cut sides of the kiwi with coconut oil or spray the grill surface to prevent sticking.
- Place the kiwi halves cut-side down on the grill and cook for about 2–3 minutes, or until grill marks appear and the fruit is slightly softened.
- Remove from grill and set aside to cool slightly.
- Scoop out the solidified coconut cream from the chilled can and place it in a mixing bowl.
- Whip the coconut cream using a hand mixer until fluffy. Add maple syrup and vanilla extract to taste, and whip again to combine.
- Serve the grilled kiwi warm or at room temperature with a generous dollop of coconut whipped cream on top.
- Garnish with shredded coconut and fresh mint leaves if desired.
Servings and timing
This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 5 minutes
Total time: 15 minutes
Variations
- Add a drizzle of dark chocolate for a richer twist.
- Sprinkle with chili powder or cayenne for a sweet-and-spicy version.
- Swap kiwis with peaches, pineapples, or mango slices for a different fruit experience.
- Stir some lime zest into the coconut cream for extra zing.
- Replace maple syrup with agave or date syrup for a different natural sweetener.
Storage/Reheating
Grilled kiwi is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Coconut whipped cream should be kept chilled and will last up to 5 days in the refrigerator.
To reheat the kiwi, lightly warm it in a skillet for a few minutes or enjoy it cold for a refreshing twist.
FAQs
Can I use regular whipped cream instead of coconut?
Yes, traditional whipped cream works just as well if you’re not avoiding dairy.
Do I need to peel the kiwi before grilling?
Yes, peeling the kiwi makes for a smoother texture and better caramelization when grilled.
Can I grill kiwi slices instead of halves?
Absolutely, just reduce the grilling time slightly to avoid over-softening.
What type of coconut cream should I use?
Use full-fat canned coconut cream and chill it overnight to separate the solid cream from the liquid.
Is this dessert vegan?
Yes, as long as you use maple syrup instead of honey and dairy-free whipped topping.
Can I make the whipped cream in advance?
Yes, prepare it up to 2 days in advance and store it in the fridge until ready to use.
What’s the best way to serve grilled kiwi?
Serve it warm or room temperature with the whipped cream freshly spooned on top.
Can I use frozen kiwi?
Frozen kiwi doesn’t grill well due to its high water content; fresh is recommended.
Will the coconut cream melt on the warm kiwi?
It may soften slightly but will still hold its form if the kiwi isn’t too hot.
Can I make this without a grill?
Yes, use a grill pan or even a hot skillet to sear the kiwi and achieve similar results.
Conclusion
Grilled kiwi with coconut whipped cream is a simple yet elegant dessert that brings tropical flavors to your table. With its sweet caramelized fruit and creamy topping, this dish is perfect for impressing guests or treating yourself to something special. It’s quick, healthy, and endlessly adaptable, making it a go-to recipe for all seasons.
PrintMouth-wateringly Delicious Grilled Kiwi with Coconut Whipped Cream
Grilled kiwi with coconut whipped cream is a tropical, dairy-free dessert that combines smoky caramelized fruit with rich, fluffy coconut cream. Perfect for summer gatherings or a light, refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Grilled
- Cuisine: Tropical
- Diet: Vegan
Ingredients
- 4 ripe kiwis, peeled and halved
- 1 can (13.5 oz) full-fat coconut cream, chilled overnight
- 1–2 tbsp maple syrup or honey (to taste)
- 1 tsp vanilla extract
- 1 tsp coconut oil or cooking spray (for grilling)
- 2 tbsp shredded coconut (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat your grill or grill pan to medium-high heat.
- Lightly brush the cut sides of the kiwi with coconut oil or spray the grill surface to prevent sticking.
- Place the kiwi halves cut-side down on the grill and cook for about 2–3 minutes, or until grill marks appear and the fruit is slightly softened.
- Remove from grill and set aside to cool slightly.
- Scoop out the solidified coconut cream from the chilled can and place it in a mixing bowl.
- Whip the coconut cream using a hand mixer until fluffy. Add maple syrup and vanilla extract to taste, and whip again to combine.
- Serve the grilled kiwi warm or at room temperature with a generous dollop of coconut whipped cream on top.
- Garnish with shredded coconut and fresh mint leaves if desired.
Notes
- Use chilled, full-fat coconut cream for the best whipped texture.
- Ensure the grill is clean and well-oiled to prevent sticking.
- Adjust sweetness in the coconut cream to taste.
- Use maple syrup instead of honey to keep it vegan.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
