Name: 15-Minute Pineapple Carpaccio Dessert
Cook time: 15 min
Total time: 15 min
Ingredients: 15 grams coconut flakes/chips ((⅓ cup or 0.5 oz), NOT shredded/desiccated coconut); 1 can pineapple slices ((567 grams, or 20 oz)); 50 grams berries (such as blueberries, raspberries, strawberries, etc); 120 grams coconut yoghurt ((½ cup or 4.3 oz)); 1 cm ginger ((0.5 inch) peeled and grated/very finely minced); lime juice from 1 lime; 1 teaspoon lime zest ((OPTIONAL)); mint leaves from 3 sprigs (thinly sliced half of them, and finely chop the other half)

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This no-cook Pineapple Carpaccio Dessert (step-by-step pictures included) is guaranteed to impress your guests effortlessly. Use fresh or baked pineapples, both are delish!

So get ready to savour this tropical bliss combining sweet pineapples, crispy coconut flakes, and fresh minty, limey, ginger-spiced yoghurt!

Pineapple carpaccio dessert with blueberries, raspberries, and yoghurt.

Why You Will Love This Recipe

🍍 Fresh and Flavorful: Bursting with the tropical sweetness of pineapples, combined with zesty lime and yoghurt. Yums!
🌱 Healthy Indulgence: Packed with whole foods for a healthy dessert.
💚 Completely plant-based.
⏱️ Quick & Easy: The no-bake version is done in 15 minutes!
🌟 Fancy Presentation: This dish is so easy to assemble, but they just look so yummy with all the colours together!

Ingredients

Pineapple Slices: Vanned ones for convenience, but fresh pineapple works too.
Berries: Fresh, colorful berries like blueberries, raspberries, strawberries, and even pomegranate seeds, cut into small, bite-sized pieces. Feel free to use a mix or just opt for 1 type.
Toasted Coconut Chips/Flakes: Crunchy coconut chips, toasted to perfection for that extra texture and nutty flavor. Feel free to sub with your favorite nuts.

And for the dressing.

Coconut Yogurt: Creamy and dairy-free yogurt, adding a luscious, tropical twist to your dessert that pairs really well with pineapples!
- You can also use some Vegan Quark, thinning it out with water/pineapple juice, if that’s what you have at home
Ginger: A bit of fresh ginger for a warm note. Trust me, it’s a game-changer. So do not skip it even if you think it won’t work!
Lime Juice: It gives this carpaccio pineapple dessert that zing!
(Optional) Lime Zest: Because we make the most out of our lime, right?
Mint Leaves: Feel free to use dried mint leaves for the yoghurt mixture mix-in, in case you don’t have enough fresh mint leaves.

Step-by-step Instructions

Step 1: Prep Work

First up, cut and prepare your ingredients. So your ginger and mint leaves.

Finely minced ginger on a bamboo cutting board.

Half of sliced mint leaves, and another half of finely minced leaves on a bamboo cutting board.

Toast your coconut chips either in a pan or in the oven at 180°C (355°F) for 2-3 minutes. Be careful not to burn them.

Untoasted coconut flakes on a lined baking sheet.

Golden brown toasted coconut flakes on a lined baking sheet.

(Optional) If you want that caramelized flavor, layer the pineapple slices on a baking sheet and bake in the oven at 200°C (390°F) for 15 minutes. Allow it to cool down a bit so you don’t burn your hands, for about 5 minutes.

Afterwards, whether or not you’re baking your pineapple, finely slice the pineapple very thinly.

A knife starting to slice through a pineapple slice.

A knife slicing halfway through a pineapple slice, with a hand holding it together.

Then slice your berries into the size of half a blueberry. Unless you’re using pomegranate seeds, of course! Technically not berries, but they pair great with pineapples too!

If you’re using blueberries, one quick tip here is to slice your blueberries crosswise instead of lengthwise. So do NOT slice across the blueberry top, but around it instead. You can see the difference below, where the left shows the blueberry sliced crosswise, and the right one is when the blueberry is sliced lengthwise.

Cutting open a blueberry crosswise, versus lengthwise.

Step 2: Prepare the Yogurt Mix!

Mix coconut yogurt, lime juice, and grated ginger together.

Coconut yoghurt, minced mint leaves, minced ginger, and lime juice in a white ramekin.

Coconut yoghurt mixed with mint leaves and ginger.

Step 3: Plating Time!

Arrange the pineapple in a circular pattern on your plate. Then sprinkle the berries on top of the pineapple.

Slices of pineapple rings around a white plate.

Slices of pineapple rings with halved blueberries and cut raspberries around a white plate.

Place a generous dollop of the yoghurt mixture. You can choose between the two plating options below: either make small circles around the pineapple to resemble a Christmas wreath, or just dollop it in the centre of your carpaccio.

Plating option 1: Regular Carpaccio

Pineapple carpaccio dessert with the yoghurt sauce in the middle.

Plating option 2: Christmas Wreath Carpaccio

Slices of pineapple rings with berries and small dollops of coconut yogurt around a white plate.

Pineapple carpaccio in the shape of a Christmas wreath.

To garnish, sprinkle toasted coconut chips over the top, followed by fresh mint leaves. Enjoy your fruity carpaccio of pineapple!

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Top Tips

If you’re using canned pineapples, drain them, then let them sit for a while so the extra moisture will be collected at the bottom. Drain the pineapple again so that your carpaccio doesn’t get watery.
To save time, feel free to skip slicing the pineapple and keep them thicker.
- Note that you will then need about double the pineapple for this recipe.
If you don’t have coconut yogurt at home, you can sub with another type of (plant-based) yoghurt.

Other Toppings / Mixing It Up!

🥄 You might want to add a dash of cinnamon powder, especially when baking your pineapples.

🍊 You can also consider making a pineapple & orange carpaccio for more variety!

🍦 If you want to make this more decadent, serve it with a scoop of ice cream. You can opt for lime and coconut sorbet for example, or go for the classic vanilla flavor!

No-bake option for carpaccio of pineapple dessert with berries, coconut yogurt, and coconut chips.

Serving Suggestions / Pair This With

Be it a refreshing summer salad, or a fancy dessert for dinner, this is the perfect recipe for all occasions!

For more easy or fancy appetizers, check out my 10-Minute Tomato Carpaccio and 15-Minute Beetroot Tartare! Or try my Christmas tree sushi for a Japanese twist.

And if you’re in the mood to make DIY gifts, try this 5-Minute Dark Chocolate Covered Peanuts, this super easy Chocolate Covered Grapes, or this Homemade Vegan Nutella (with Dates).

Storage and Meal Prep Instructions

Storage: This pineapple carpaccio dessert is best consumed fresh. However, store any leftovers in the fridge for up to 24 hours (longer at your discretion).

Meal prep: You can make the yoghurt mixture, storing them in an air-tight container for up to 3 days. You can also pre-slice your pineapples. Just before serving, slice your berries and assemble!

Do NOT freeze this recipe as it won’t work.

A closeup of a plate of easy no-bake vegan pineapple carpaccio dessert from above.

FAQ

Absolutely! I’m just using canned ones since it’s more affordable and you can always get it no matter the season.

No, they are not substitutable.

Desiccated coconut is finely grated and has a powdery texture, while coconut flakes/chips are larger, thicker pieces. You can read more about coconut products in this article by Sainsbury’s.

If you cannot find coconut chips, you can sub with other sliced/crushed nuts such as almonds, pistachios, or walnuts.

Looking for more Healthy Dessert Recipes?

Check out my viral Flax Seed Pudding recipe (with 3 Variations!), or my Baked Oats recipe (with 5 Flavor Combos!) for a more cakey dessert/breakfast.

If you’ve got some Weetabix at home, definitely try this Cheesecake Overnight Weetabix or my Weetabix Cake Loaf recipe!

And if you’re a fan of Nutella, definitely check out this Sugar-free Vegan Nutella (using Dates), or this Easy Japanese Nutella Mochi!