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grilled pineapple napoleons with coconut caramel sauce

(5)
CookingMaven avatar
Blue Ribbon Recipe by
Leah Stacey
@CookingMaven
Huntsville, AL

I made up this recipe by using different components of other recipes I have seen, and the result was the most delish, delicate, divine grilled dessert. The grilled phyllo dough gives this recipe a nice crunchy texture, while the warm cinnamon grilled pineapple is juicy. The coconut caramel sauce is to die for and takes this dessert to the next level. Top it off with some whipped cream! YUM! You can use as many pineapple slices between the layers as you want. This is also great with grilled bananas instead of pineapple.

Blue Ribbon Recipe

This was such a good dessert! We love grilling fruit. It brings out the sweetness of the fresh pineapple. The cinnamon sugar sprinkled on top caramelizes while the slices of pineapple are grilled. And the coconut caramel sauce is delicious. We never thought of grilling phyllo sheets before, but it adds a smoky flavor to the crisp phyllo sheets. When assembled, this is an impressive dessert.

— The Test Kitchen @kitchencrew
(5)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min
method Grill

Ingredients For grilled pineapple napoleons with coconut caramel sauce

  • COCONUT CARAMEL SAUCE
  • 1/2 c
    light brown sugar
  • 1 c
    unsweetened coconut milk
  • GRILLED PINEAPPLE NAPOLEONS
  • 4
    frozen phyllo sheets, thawed
  • vegetable cooking spray
  • 2 tsp
    granulated sugar
  • 1
    fresh pineapple cut into wide slices; only use fresh!
  • cinnamon sugar mix (I don't measure this i just sprinkle it on both side of pineapple)
  • homemade whipped cream or Reddi Whip to place on top

How To Make grilled pineapple napoleons with coconut caramel sauce

  • 1
    FOR CARAMEL SAUCE: Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes or so, whisking often. Remove the pan from the heat and let the sauce cool to room temperature.
  • 2
    FOR THE NAPOLEONS: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 tsp. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 tsp. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray, and 1 tsp. sugar.
  • 3
    Grill phyllo stacks, without grill lid, over medium-low heat, 1 to 2 minutes on each side or until lightly browned. Set aside till ready to assemble.
  • 4
    Next sprinkle the cinnamon sugar mixture on both sides of the pineapple slices. Grill the pineapple on med heat until warmed through and softened. Remove from grill onto a plate and get ready to assemble the napoleons.
  • 5
    Place 1 grilled phyllo stack on each of 6 serving plates; top with pineapple slices. Drizzle caramel sauce evenly on top of pineapple slices. Top each with 1 grilled phyllo stack. Top with fresh whipped cream or ready whip and drizzle with more caramel sauce. Serve immediately while pineapple is still warm.
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