Watch out for those nuts: Resist snacking on too many of them before eating a bowl of this dessert, or you’re bound to run out. Not that I speak from experience or anything. Besides, you’re going to love how the caramelized parts of the richly flavored pineapple pair so well with the buttery, zesty nuts!
Choose the combination of unsalted dry roasted nuts you prefer, just as long as they are of similar size for even cooking.
YIELD: 8 servings, 2 cups (240 g) nuts, 2 cups (320 g) crema
FOR THE GLAZED NUTS
½ cup (60 g) unsalted dry roasted pistachios
½ cup (60 g) unsalted dry roasted cashew pieces
⅓ cup (56 g) unsalted dry roasted peanuts
2 tbsp (30 ml) lime juice
2 tbsp (40 g) pure maple syrup or agave nectar
1 tbsp (16 g) tahini paste
1 tbsp (12 g) coconut sugar or evaporated cane juice
Pinch coarse kosher salt
Pinch cayenne pepper (optional), plus extra for serving
tsp baking soda
¼ tsp pure vanilla extract
FOR THE COCONUT CREMA
Chilled unsweetened coconut cream scooped from 1 (14-oz [414-ml]) refrigerated can
1 tbsp (15 ml) pure maple syrup
Zest of half a lime
FOR THE PINEAPPLE
1 fresh, ripe pineapple, rind removed, cored or not, cut into ½-inch (1.3-cm) slices
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) pure maple syrup
1 tbsp (15 ml) melted coconut oil
To make the nuts, combine the pistachios, cashews and peanuts in a heat-proof medium bowl. Whisk to combine the lime juice, syrup, tahini, sugar, salt and cayenne (if using) in a small saucepan. Heat on medium heat and cook for 5 minutes, whisking occasionally and adjusting the heat as needed to prevent scorching. Remove from the heat and whisk in the baking soda. The mixture will foam slightly. Add the vanilla and whisk to combine. Pour onto the nuts and stir to thoroughly combine.
Preheat the oven to 300°F (150°C, or gas mark 2). Place the nuts evenly on a large rimmed baking sheet lined with parchment paper. Bake for 6 minutes. Let cool and coarsely chop.
To make the crema, place the coconut cream, syrup and lime zest in a chilled medium bowl. Beat with a hand mixer until the crema doubles in volume, about 5 minutes. Cover and chill until ready to serve.
To make the pineapple, whisk to combine the lime juice, syrup and oil in a medium-sized bowl. Coat the pineapple slices with the mixture. Sear the pineapple rings on a heated grill until marks appear, about 5 minutes on each side. Let stand 10 minutes. Serve as is or chopped with a few spoonfuls of crema and chopped nuts.