Get Your Summer On dessert recipes
Chocolate Grilled Strawberries With Coconut Whipped Cream
1 pint organic strawberries
½ cup 70% dark chocolate chips
1 batch of Thick and Dreamy Coconut Whipped Cream or ice cream of choice (recipe can also be found on her website: http://happyeatshealthy.com/dreamy-coconut-whipped-cream/)
Heat the grill to medium high.
Using a small paring knife, cut out the stem of the berries, making the hole big enough to add chocolate chips inside.
Set the berries in a 6-inch cast iron or grill-proof skillet with the hole facing up; use enough berries so they hold each other up. You can also make a small slice at the bottom point of the berry to help the berry stand up; toss all the berry ends into the skillet.
Stuff each berry with as much chocolate that will comfortably fit -- about 5 chocolate chips per berry.
Place the skillet on the grill, close the cover and cook for 5 to 7 minutes, until the chocolate become shiny. Remove from grill and top with coconut whipped cream.
Thick And Dreamy Coconut Whipped Cream
1 can coconut milk, full fat
2 tablespoons raw honey (or maple syrup)
dash of vanilla
dash of cinnamon
Refrigerate can of coconut milk overnight.
Open the refrigerated can (don't shake it or turn it upside down). Scoop out the thick cream at the top of the can and place is a large bowl to be whipped.
The bottom half of the can will be coconut water that has separated from the cream. Pour this into a glass container, refrigerate and use for your smoothies, baked goods or in a Thai dish.
Whip the coconut cream with sweetener and optional vanilla and cinnamon. Just a minute or two will do.
From Monique Costello/HappyEatsHealthy.com
Grilled Plantain Split
Place two 2 halves grilled plantain in bowl of choice. Then add 1 scoop each of vanilla bean, caramel and chocolate ice cream in the middle of grilled plantains. Place two tablespoons of rum pineapple compote over caramel ice cream do the same with macerated strawberries over chocolate ice cream. Then sprinkle two tablespoons of candied pecans over vanilla bean ice cream, top with tres leches whipped cream and a cherry on top.
Rum Pineapple Compote
1 tablespoon butter salted
2 tablespoon minced ginger
3 cups pineapple diced ¼-inch pieces
1 cup brown sugar
1 cup water
1 cup rum
½ lemon, juiced
Add butter, ginger and pineapple to a medium heated pot and cook for about 4 minutes to lightly caramelize pineapple. Then add the brown sugar, water and rum. Squeeze the lemon juice into the pot. Stir to combine the ingredients and bring to a simmer. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
1 pint medium strawberries, rinsed, hulled and sliced
½ bottle (325ml) red wine, Pinot Noir or Merlot will do nicely
2 tablespoons orange blossom honey
½ teaspoon lemon zest
½ teaspoon black pepper, freshly ground
½ cup sugar
Combine all the ingredients in a large airtight container and stir gently. Cover and chill in the refrigerator for 2 hours.
Tres Leches Whipped Cream
1 cup cold heavy whipping cream
3 ounces condensed milk
1 ounce evaporated milk
2 tablespoons sugar
1 teaspoon of cinnamon ground
Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
Pour heavy whipping cream, condensed milk, evaporated milk, powdered sugar and cinnamon into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not over beat.
Notes: For stabilized whipped cream that will hold longer in the refrigerator, add ¼ teaspoon of cream of tartar to your fresh whipping cream along with the confectioner's sugar.
1 each very ripe plantain cut into half (almost black)
½ teaspoon melted butter
1 tablespoon brown sugar
Rub butter on open face of plantain evenly and then coat with brown sugar. Place on medium heated grill and cook on sugar side for 1½ to 2 minutes until sugar caramelizes. Flip over to skin side down and grill for about 5 minutes until plantain pulls from peel. Take off grill and let rest for 2 minutes before taking cooked plantain off peel and transferring to serving plate.
For the pecans:
½ cup brown sugar
¼ teaspoon salt
¼ tsp ground cinnamon
2 tablespoon water
1 cup pecan halves
Combine all ingredients except the pecans in a skillet and cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.
Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans in the glaze.
Remove from the heat, and spread the pecans out on parchment paper to let the pecans cool completely.