Vegan Pineapple Dessert
Note: This post may contain affiliate links. Thanks for supporting COOKtheSTORY!
This simple dessert is pretty and refreshing, but also decadent due to the balsamic-chocolate sauce drizzled all over it. This post is sponsored by Pompeian. Thanks to Pompeian’s ongoing commitment to quality and innovation, home cooks can depend on Pompeian’s high quality olive oils and vinegars as a great-tasting base while exploring new flavors and ingredients.
I had a group of friends over a few weeks ago. On the Facebook group I asked if anyone had any particular food requests. I was in the mood to make something. One of my friends wrote that she’d like something vegan with pineapple. I was like, “Ugh. I’m so bad at baking. What on earth can I make?”
I decided on something really simple and fun. It was essentially slices of pineapple drizzled with a strawberry syrup and then sprinkled with coconut. Some very nicely dressed up fruit!
The party and the pineapple were both a success. So much so that I decided to invent my own syrup to use on that dessert in the future. I came up with this really tasty vegan chocolate sauce. It uses pure cocoa which doesn’t include any milk products so you can get all the rich chocolaty flavor and stay within the vegan limits.
I put a little twist on this recipe. I wanted to add richness and depth of flavor without adding any milk or dairy. I went with balsamic vinegar. It added a lot of sweetness, flavor and tang. The balsamic vinegar that I used is Pompeian’s Organic Balsamic Vinegar. This is my go-to balsamic for salad dressings, marinades and to drizzle on vegetables, but this recipe shows that it can be used in sweets as well! The vinegar is made from select, organically grown grapes from Modena, Italy, and harvested at the ripest moment to ensure the highest level of flavor, and it’s this flavor that adds so much to desserts and to all the dishes where it’s used. Soooo good.
The recipe for the vegan chocolate sauce is included in the recipe below. If you’d like the step-by-step tutorial for making the chocolate sauce, head over here.
And now, here’s how you make this fun, fresh pineapple dessert:
I buy my pineapple already peeled, so all I need to do to start here is to slice it into 1/4-1/2 inch slices.
Cut the slices in half.
Arrange the slices nicely on a large plate and then start drizzling with the chocolate sauce.
You don’t need a ton. Just enough so that the coconut is going to stick in the next step. You can of course go ahead and douse it in sauce though, if you want. “There’s too much chocolate sauce on here,” Is what nobody said ever ;).
Sprinkle with coconut. I use the sweetened kind but you can make this healthier by using unsweetened.
And there you have it, a nice big plate of vegan pineapple deliciousness.
This simple dessert is pretty and refreshing, but also decadent due to the balsamic-chocolate sauce drizzled all over it.
- 3/4 cups balsamic vinegar (I used Pompeian’s Organic Balsamic Vinegar)
- 2 –4 tbsp. packed brown sugar
- 2 Tbsp. pure cocoa powder
- A pinch of salt
- 1 large pineapple, peeled and cored
- 1/2 cup shredded coconut
- Pour the vinegar into a small saucepan. Add 2 tablespoons of the brown sugar.
- Heat over medium-low stirring frequently until it reaches a boil. Reduce to a simmer and cook until thick and reduced to 1/3 of a cup, about 8-12 minutes.
- Whisk in the cocoa and salt. Taste. Add more brown sugar if desired.
- Slice the pineapple into 1/4 to 1/2 inch slices. Cut slices in half.
- Arrange halved slices in a single layer on a large plate.
- Drizzle with 1/4 cup of the sauce or as much as you’d like. Sprinkle with the coconut. Serve immediately.
The scaling tool will adjust ingredient amounts, but not cook times.
Disclosure: This post is sponsored by Pompeian. All opinions are honest and my own.