Pineapple Stack with Blueberries and Coconut Cream


Pineapple Stack with Blueberries and Coconut Cream

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    Servings and Ingredients

    Serves 4
    ¼ c. fat-free sour cream
    1 tbsp. Hy-Vee honey
    ½ tsp. imitation coconut extract
    1 c. Hy-Vee fat-free or regular frozen whipped topping, thawed
    8 slice(s) fresh pineapple, 3/4-inch thick
    1 c. fresh blueberries
    ½ c. Hy-Vee sweetened coconut flakes, toasted, optional


    1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For coconut cream, in a medium bowl combine sour cream, honey and coconut extract; mix well. Gently stir in whipped topping; cover and chill.
    2. Meanwhile, grill pineapple slices, covered, 5 to 7 minutes per side or until slightly softened and lightly charred. Remove from grill and cool slightly.
    3. Place two pineapple slices on each of 4 plates. Top each with 1/4 cup blueberries and 1/4 cup coconut cream, sprinkle with coconut flakes (if desired), and serve.

    Nutrition facts


    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 3mg
    • Sodium: 25mg
    • Total Carbohydrates: 41g
    • Protein: 2g

    Recipe Source:

    Try-Foods International