Get your healthy tropical fix this summer with this Baked Coconut Pineapple Boat. It’s the prefect snack, breakfast or anything in between (not to mention, Instagram worthy). Check out the recipe below!

Baked Coconut Pineapple Boat

Makes 1 pineapple, serves 2 (vegan) 


1 large pineapple
½ c unsweetened, flaked coconut
2 Tb rolled oats
2 Tb walnuts

1/3 c coconut milk
2 Tb brown sugar
¼ tsp cinnamon


Preheat the oven to 350°F and prepare a baking tray with parchment paper

In a small bowl, mix coconut milk with brown sugar and cinnamon and set aside

Prepare the pineapple by slicing the pineapple lengthwise, removing the top third of the pineapple, leaving the bottom half with the stem attached.

Remove the flesh from both halves and cut into 1 cm cubes. Place cubes in a large bowl. Make sure to leave the outer peel of the bottom half intact. You may need to use a spoon to clean out the remaining flesh.

Discard the top “third” shell, and place the bottom large half with the skin side down on the baking tray.

Mix the cubes together with half of the coconut milk mixture, and then place the cubed pineapple into the pineapple shell.

Pour the coconut flakes, oats, and walnuts into the remaining coconut milk mixture and mix together. Press this mixture onto the top of your pineapple

Bakes for 15-20 minutes, until the coconut flakes are toasted and browned. Serve warm and dig in!


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