Pina Colada Pineapple Platter, gluten-free
These coconut and chocolate-covered pineapple pieces taste like a Pina Colada drink (minus the rum) and are so delicious! This very simple 3-ingredient recipe, not only looks amazing but is a refreshing way to add some tropical sweetness and fun to a fruit platter and the perfect addition to any party or BBQ get-together. My Pina Colada Pineapple Platter will be your favourite no-bake treat this summer!
Why You'll Love This Recipe
Pineapple, white chocolate, and coconut make the perfect flavour combination
Simple, fun, healthy, and easy no-bake treat
Sweet and tangy
Store it in the freezer for up to 2 weeks for a daily healthy snack
Kid-friendly treat
It's gluten-free and dairy-free if you choose vegan chocolate
Can I make them DAIRY-FREE?
Yes! When recipe testing I made these with gluten-free and dairy-free chocolate. I used Sweet Williams Buttons.
Watch How to Make It
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Pina Colada Pineapple Platter, gluten-free
Prep 15 minutes
Chill 10 minutes
INGREDIENTS
1 large pineapple, peeled and sliced
1 ½ cups (200g) white chocolate buttons, melted (dairy-free/vegan optional)
½ cup desiccated coconut
Extra optional:
2 tablespoons crushed pistachios or peanuts
INSTRUCTIONS
1. Peel and prep the pineapple: Using a sharp knife, trim the pineapple ends and then run the knife along the skin to peel. Remove any woody eyes with the point of the knife. To slice, stand on a flat base, and cut down the middle. Then slice each half into 1cm thick slices. Spread out and blot the pineapple dry with a paper towel.
2. Prep the tray: Place a piece of baking paper onto a large tray and sprinkle half the coconut over the baking paper. This will allow the coconut to ‘stick’ to the underside of the chocolate-dipped pineapple when placed there to harden.
3. Melt the chocolate: Heat chocolate in a microwave bowl and melt, stirring at 30-second intervals until melted. Alternatively, place a small pot with a little water on the stovetop with a bowl that fits on top and place the chocolate into the bowl (make sure no water touches the chocolate). Gently simmer and stir continuously until the chocolate is melted.
4. Bring it together: Dip each pineapple piece in the melted chocolate, place onto the baking paper, and sprinkle with more coconut (optional to sprinkle with pistachios or peanuts). Set aside to harden or place in refrigerator for 10 minutes or keep refrigerated until serving. Once the chocolate sets, serve and enjoy!
Recipe and Photography Margaret Pahos @CreateCookShare
