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Pineapple Crisp with Whipped Coconut Cream

Servings 8 servings


  • 2 - 20 oz cans crushed pineapple well drained
  • 1 cup quick oats
  • 1/2 cup chopped pecans
  • 1/2 cup almond meal or whole wheat flour
  • 1/4 cup maple syrup or honey
  • 1/4 cup butter softened
  • 1/2 tsp. salt

For the Whipped Coconut Cream

  • 1 can coconut milk chilled overnight in fridge
  • 3/4 cup powdered sugar
  • 1 tsp. coconut extract or vanilla extract


For Pineapple Crisp

  • Spray 2 quart casserole dish with cooking spray.
  • Pour pineapple into dish.
  • In bowl, combine oats, pecans, almond meal, maple syrup, butter and salt. Use a fork to combine and create large, loose crumbs.
  • Spread crumb topping over pineapple.
  • Bake at 350 for 35-40 minutes.

For Whipped Coconut Cream

  • Open coconut cream can and drain liquid. Save for smoothies.
  • Put coconut milk in mixing bowl.
  • Add powdered sugar and extract.
  • Whip until well blended and fluffy. This won't form stiff peaks like regular whipped cream.
  • Serve Pineapple Crisp with Whipped Coconut Cream