Pineapple is one of those fruits that gets sweeter and more complex when you roast it, and it happens to bring bromelain, a digestive enzyme, along for the ride — the same glaze-and-roast approach shows up in kombucha glazed roasted carrots. Pair the caramelized fruit with fluffy coconut whipped cream and you've got a dairy-free dessert that feels indulgent but is actually leaning on fiber and gut-friendly fats to get the job done.
Ingredients
- 1 pineapple, sliced into rounds
- 2 tablespoons honey
- 1 can full-fat coconut milk, chilled overnight
- 1 teaspoon vanilla extract
- Toasted coconut flakes for garnish
Instructions
- Preheat oven to 425F.
- Brush pineapple with honey and roast 15-20 minutes until caramelized.
- Scoop the solid cream from the chilled coconut milk and whip with vanilla until fluffy.
- Serve pineapple with a dollop of coconut whipped cream, topped with toasted coconut.
Nutrition Facts (per serving)
| Calories | 230 |
| Total fat | 14g |
| Total carbohydrates | 27g |
| Dietary fiber | 2g |
| Protein | 2g |
| Sodium | 10mg |
Why This Is Good for Your Gut
Pineapple contains bromelain, a digestive enzyme that helps break down protein and may ease digestive discomfort. It also provides soluble fiber that supports beneficial bacteria in the colon. Coconut milk contributes medium-chain triglycerides, a type of fat that's easier to digest and may have mild antimicrobial properties that support gut balance.
Dessert that pulls double duty as digestive support. Not a bad way to end a meal, especially alongside an apple ginger compote or a bowl of simple carrot ginger soup earlier in the meal.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
