Lactose Free Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted pineapple is one of those desserts that feels far more impressive than the effort involved, and this version delivers serious flavor with a warm, caramelized finish. The pineapple rings go into a hot oven coated in a spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric — all completely dairy-free by nature, so there's no swapping or substituting required. As the fruit roasts, the edges turn deep golden and the natural sugars concentrate into something almost jammy, while the walnuts and cashews scattered on top toast up beautifully in the final minutes. A bright hit of fresh lime juice at the end cuts through the richness and ties everything together. It's the kind of plant-based dessert that satisfies a serious sweet tooth without leaning on any cream, butter, or milk-based shortcuts. Torn mint leaves on top are optional, but they add a fresh pop of color and flavor that makes the whole plate look stunning. Whether you're cooking for someone with dairy sensitivities or just want a lighter, fruit-forward finish to a meal, this one is genuinely hard to resist.
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Learn more →Ingredients
4 servings
- 1 medium pineapple, peeled, cored, and cut into 8 rings (about ½ inch thick)
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw cashews, roughly chopped
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, whisk together the melted coconut oil, maple syrup, cinnamon, ginger, turmeric, and salt until smooth and combined, about 1 minute. Remove from heat.
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