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.

In this post you’ll learn:

Prefer to Watch Instead?

I got you! This pineapple carpaccio dessert is the third recipe I made in my 15-minute Holiday Appetizers series, enjoy!

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 that also nourishes your body.
  • 💚 Completely plant-based: Perfect for all vegans and your vegan friends!
  • ⏱️ 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!
  • 🔥 Choose whether you want the baked or fresh pineapple option. Both work well!
Two plates of pretty baked pineapple carpaccio dessert with yoghurt on a grey serving napkin.

What is Pineapple Carpaccio Made Of?

This Pineapple Carpaccio dessert recipe (made popular by Jamie Oliver) is made of pineapple slices and berries, with ginger-spiced yogurt mix with mint and lime as the sauce. Topped with toasted coconut and more mint leaves, this is a light and healthy dessert that looks as fancy as it sounds!

Bonus: You can keep this raw like a traditional carpaccio, or use baked pineapple to make it a warmer dessert, especially for the winter! Or summer of course; roasted pineapple, anyone? 😉

Ingredients

  • Pineapple Slices: Use canned 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 and golden 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, 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 which pairs really well with pineapples!
  • (Optional) Lime Zest: Because we make the most out of our lime, right?
  • Mint Leaves: Adds an extra layer and cooling taste. Feel free to use dried mint leaves for the yoghurt mixture mix-in, in case you don’t have enough fresh mint leaves.
Ingredients for pineapple carpaccio dessert with labels.

Step-by-step Instructions

Step 1: Prep Work

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

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.

(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.

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.

Step 3: Plating Time!

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

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

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

To Bake or Not To Bake (Is Baking the Pineapple Worth the Effort)?

This one really depends on your preference!

The baked pineapples are more flavor-packed and drier, while the raw, no-bake pineapples taste fresher. The baked ones will have a more vibrant yellow color too so that’s definitely a plus. Both are delicious though, so it’s really up to you!

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

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. Yums!

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

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!

This is also the perfect recipe for Christmas as that pineapple ring resembles a Christmas wreath. Plus, this light and healthy dessert is a great option for Christmas dinners which tend to be heavy!

Speaking of Christmas though, check out my 2 other No-Cook Vegan Christmas appetizers: 10-Minute Tomato Carpaccio and 15-Minute Beetroot Tartare!

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).

Pair this with some spicy main dishes to balance them out, such as in my Tandoori Vegetables Platter recipe, my Creamy Tandoori Pasta, or my Gochujang Ramen recipe.

Feeling adventurous? Check out my Authentic Vegan Jackfruit Rendang (Indonesian curry-based dish) recipe which I adapted from my mum’s heritage recipe!

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!

A plate of pineapple carpaccio dessert shaped like a ring, taken from above with other props.

FAQ

Can I freeze this Pineapple Carpaccio Recipe?

No, please do not freeze this recipe as it won’t work.

Can I use fresh pineapple instead of canned?

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

I don’t have coconut yoghurt. How can I substitute this?

Although coconut works best for this recipe, you can sub with any other plant-based yoghurt.

Normal yoghurt will probably also work but I did not test that. If using thicker yoghurt (such as Greek), or quark, be sure to thin it out with some water or pineapple juice from the can.

Can I use desiccated coconut instead of coconut chips/flakes for the garnish?

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.

Do I have to toast the coconut chips/flakes, or can I use them untoasted?

Toasting adds a delightful crunch and enhances the nutty flavor. Therefore, I wouldn’t skip toasting them especially since it only takes 3 minutes to toast!

P.S. Just toasted coconut chips are already super good on their own. Trust me, it’s hard to stop munching on them!

Close-up of pineapple carpaccio dessert taken from above, with napkins and other plates around it.

Looking for more Healthy Dessert Recipes?

You’re at the right place 😉

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!

Pineapple Carpaccio Dessert (Baked or No Bake Options!)

Pineapple carpaccio dessert with berries and yoghurt.
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!
Jem @ The Fruity Jem
Cook Time 15 minutes
(Optional) Baking + Cooling Down Time for the Pineapple 25 minutes
Total Time 15 minutes
Serving Size 3 servings

Ingredients

The Fruits

  • 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) (½ cup or 1.7 oz), cut into small bite-sized pieces about half a blueberry each (see photos for reference)

Yoghurt Dressing

  • 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

Instructions

Preparations

  • (Optional) If you'd like to bake the pineapple slices first to get that caramelized flavor, layer the pineapple slices on a baking sheet.
    Bake in the oven at 200℃ (390℉) for 20 minutes.
  • Now toast your coconut flakes/chips. You can either just toast it in a pan (without using any oil) until they're golden brown.
    You can also bake them in the oven at 180℃ (355℉) for 2-3 minutes. They burn easily so definitely start low on your baking time. And take it out of the oven directly after it's done.
  • While waiting, slice the pineapple thinly, into 2 thin round slices.

Yoghurt Mix

  • Mix the coconut yogurt, grated ginger, lime juice (& lime zest if using), and the finely minced mint leaves.
    Note that you don't want to use the mint stems as they are hard and can be hard to bite.

Plating Time!

  • Arrange your pineapple slices in a circle around your plate.
  • Sprinkle the berries on top.
  • Dollop the yoghurt mix to the middle of the carpaccio, or make small yoghurt circles around the pineapple (see the process shots above).
  • Then sprinkle with toasted coconut flakes/chips, followed by the sliced mint leaves as garnish.

Notes

Ingredients Notes
  • 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.
  • If you don’t have coconut yoghurt at home, you can sub with another type of (plant-based) yoghurt.
Storage Notes
  • Store any leftovers in the fridge for up to 24 hours (longer at your own discretion).
Meal Prep Notes
  • 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!
Freezing Notes
  • Please do not freeze this recipe as it won’t work.

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Recipe Rating




3 Comments

  1. 5 stars
    Made this for Christmas and everyone loved it!

  2. 5 stars
    This one was unbelievably good. So much flavor in this dessert which is not just sweet.

  3. Helene Brooks says:

    5 stars
    Fabulous dessert!