Nico's Cook In, Cook Out30 Minutes

Grilled pineapple with coconut custard

Name: Grilled pineapple with coconut custard
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 pineapple cut into 8ths keeping the stalks on; Light brown sugar; Cinnamon; 100g butter; Chopped mint; For the coconut custard; 2 x 400g tin full fat coconut milk (kept in the fridge so the solids and liquid separate); Pinch of nutmeg; Juice of 1 small lemon; 1 - 4 tbsps light brown sugar (depending on how sweet you like it!)

Nico ReynoldsFrom the series · Nico's Cook In, Cook Out

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowAll Fired Up

Method

In a small bowl mix 4 teaspoons of brown sugar and 1.5 teaspoons of cinnamon

Sprinkle this mixture on both sides of the pineapple

Heat the grill to a medium and cook the pineapple each side, turning regularly

Mix the butter with 2 teaspoons of cinnamon and 3 tablespoons of sugar

Baste the pineapple with the butter until caramelised on both sides

For the custard, take the solids from the can of coconut and bring to a boil in a small pot, add the sugar, lemon zest and nutmeg and leave to simmer until thickened then add the lemon juice.

Plate up your pineapple slice with a dollop of warm custard. Spinkle freshly chopped mint on top.

Cook's notes

Chill the coconut milk tins beforehand so the thick solids set and separate from the liquid — you want only the firm solids for a rich custard.
Sugar the pineapple on both sides and grill over a medium heat, turning regularly; too fierce and the sugar scorches before the fruit softens and caramelises.
Keeping the stalk on each wedge gives you a natural handle and helps the pieces hold together on the grill.
Baste with the cinnamon butter as it cooks rather than all at once — layering it on builds that glossy, caramelised surface.
Taste the custard as you sweeten it; the recipe spans one to four tablespoons of sugar, so add gradually until it's right for you, then sharpen with the lemon.

Serve with A scoop of vanilla ice cream alongside the warm custard is lovely if you want to push the boat out, and a scatter of toasted coconut or chopped nuts adds crunch. Serve with strong coffee or a dark rum.

Make ahead & storage Best eaten warm and fresh off the grill. The coconut custard can be made ahead and kept in the fridge for a couple of days; reheat gently, stirring, as it will thicken further once cold.

30 MinutesAsian

Recipe by Nico Reynolds · From the series Nico's Cook In, Cook Out · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

581kcal

4gprotein

57gcarbs

42gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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