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Pineapple Crisp

Fresh Pineapple Crisp


  • 4 cups fresh pineapple, chopped into tidbit size
  • 1/2 Teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1 cup macadamia nuts
  • 2 Tablespoons maple syrup
  • 1 Teaspoon vanilla
  • pinch of sea salt
  • 1 can coconut milk, refrigerated
  • 2 Tablespoons maple syrup
  • 1 Teaspoon vanilla
  • lime zest, microplaned


  1. Stir together the pineapple, maple syrup, and the cinnamon in a bowl and set aside.
  2. In a food processor, place all of the topping ingredients in the bowl fitted with the chopping blade and pulse until a coarse topping forms.
  3. At this point you can assemble the pineapple and crisp topping into your serving dish and refrigerate up to 4 hours. You can also store them separately for 1 to 2 days before serving if needed.
  4. Just before serving, remove the coconut milk from the refrigerator and scoop out all of the solid cream that has risen to the top. Place in a mixing bowl with the maple syrup and vanilla. Beat until light and fluffy, (can take up to 10 minutes depending on ratio of coconut cream to the size of the mixing bowl). Top the crisp with the whipped cream and garnish with freshly grated lime zest.
  • Prep Time: 20 mins