Best Vegan Pineapple Dessert Recipes for Every Occasion

If you’re searching for the ultimate sweet treat that’s both refreshing and plant-based, look no further than pineapple! This tropical fruit’s juicy sweetness and vibrant flavor make it the perfect star for vegan desserts—whether you’re hosting a summer party, needing a quick weeknight indulgence, or simply craving a healthy, sunshine-filled bite.

In this post, I’m sharing the best vegan pineapple dessert recipes that are easy to make, bursting with tropical flair, and sure to impress vegans and non-vegans alike.

From creamy no-bake pies to zesty upside-down cakes and irresistible grilled pineapple sundaes, there’s a pineapple dessert here for every craving and occasion. Each recipe highlights pineapple’s natural sweetness, pairs it with complementary flavors, and uses entirely plant-based ingredients—so everyone can enjoy a guilt-free, flavor-packed treat.

Ready to dive in? Let’s turn your kitchen into a vegan island paradise!

Why You’ll Love This Recipe

• Tropical Flavor Explosion: Pineapple brings a juicy, tangy sweetness that shines in every dessert.
• Easy & Quick: Most of these recipes require simple prep and minimal cook time.
• Healthy & Wholesome: Pineapple is rich in vitamin C, antioxidants, and fiber—plus, all recipes are dairy-free and egg-free.
• Allergen-Friendly: Vegan means no animal products, making these desserts suitable for most diets.
• Versatile: Whether you love creamy, crunchy, or fruity, you’ll find a pineapple dessert to match your mood.

Best Vegan Pineapple Dessert Recipes

Below you’ll find a list of the very best vegan pineapple desserts, complete with ingredients, instructions, and pro tips. Whether you’re a seasoned vegan baker or a beginner, these recipes are approachable and delicious.

Vegan Pineapple Coconut Cream Pie

Ingredients

Equipment

• Medium saucepan
• Whisk
• Blender or food processor
• 9-inch pie pan
• Measuring cups and spoons
• Mixing bowl
• Rubber spatula

Instructions

1. Blend the pineapple: Add diced pineapple to a blender and puree until smooth. If you prefer a chunkier filling, pulse lightly instead.
2. Make the coconut cream base: In a medium saucepan, whisk together coconut milk, maple syrup, cornstarch, vanilla, and salt. Cook over medium heat, whisking constantly, until mixture thickens and bubbles (about 5 minutes).
3. Add pineapple: Stir in the pineapple puree and continue to cook for 2 more minutes, stirring frequently.
4. Fill the crust: Pour the warm filling into the vegan graham cracker crust. Smooth the top with a spatula.
5. Chill: Refrigerate the pie for at least 4 hours, or until fully set.
6. Top and serve: Sprinkle with toasted coconut before slicing. Serve chilled for the best flavor and texture.

Tips & Variations

• Tip: For a richer flavor, use freshly toasted coconut on top. It adds a gentle crunch and a toasty aroma.

• Variation: Add 1 tablespoon of lime juice to the filling for a zesty twist.
• Variation: Swap maple syrup for agave or coconut sugar if desired.
• Variation: Use a store-bought vegan crust for convenience, or make your own with crushed vegan cookies and coconut oil.

Nutrition Facts

Serving Suggestions

• Garnish each slice with a maraschino cherry and a mint sprig for a retro tiki look.
• Serve with a scoop of vegan vanilla or Cinnamon Pecan Ice Cream for a decadent finish.
• Pair with fresh tropical fruit for an extra burst of color and flavor.

Vegan Pineapple Upside-Down Cake

Ingredients

Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Oven

Instructions

1. Preheat oven to 350°F (180°C). Grease the cake pan generously.
2. Arrange the topping: Melt vegan butter and pour into the pan. Sprinkle coconut sugar evenly. Arrange pineapple rings and place a cherry in the center of each.
3. Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
4. Mix wet ingredients: In another bowl, combine non-dairy milk, pineapple juice, maple syrup, oil, vinegar, and vanilla.
5. Combine and pour: Gently fold wet into dry ingredients until just combined. Pour batter over pineapple rings, smoothing the top.
6. Bake: Bake for 35-40 minutes, or until golden and a toothpick comes out clean.
7. Cool and invert: Let cake cool for 10 minutes, then invert onto a plate. Let cool completely before slicing.

Tips & Variations

• Tip: Use fresh pineapple for maximum flavor, but canned works in a pinch!

• Variation: Add a pinch of cinnamon for warmth, or a handful of shredded coconut to the batter.
• Variation: Substitute coconut sugar with brown sugar for a deeper caramel flavor.

Nutrition Facts

Serving Suggestions

• Serve warm with a scoop of vegan ice cream or coconut whipped cream.
• Top with toasted nuts for added crunch.
• Pair with a tropical fruit salad for a light, summery dessert.

Grilled Pineapple with Vegan Caramel Sauce

Ingredients

• Fresh pineapple, cored and sliced – 1 large
• Maple syrup – 2 tbsp
• Coconut oil – 1 tbsp (for brushing)
• Vegan caramel sauce – store-bought or homemade (see below)
• Pinch of cinnamon

Vegan Caramel Sauce (Homemade)

• Coconut cream – 1/2 cup
• Coconut sugar – 1/2 cup
• Vanilla extract – 1/2 tsp
• Salt – pinch

Equipment

• Grill pan or outdoor grill
• Brush
• Small saucepan (for caramel)
• Knife and cutting board
• Serving plate

Instructions

1. Prepare pineapple: Cut pineapple into thick rings or spears. Brush with coconut oil and sprinkle with cinnamon.
2. Grill: Heat grill pan to medium-high. Grill pineapple 2-3 minutes per side, until lightly charred.
3. Make caramel sauce: In a saucepan, mix coconut cream and coconut sugar. Bring to a simmer, stirring often, until thick and glossy (about 5 minutes). Remove from heat, stir in vanilla and salt.
4. Assemble: Arrange grilled pineapple on a serving plate. Drizzle generously with vegan caramel sauce.
5. Serve: Enjoy warm, optionally with vegan ice cream or coconut yogurt.

Tips & Variations

• Tip: Grilling caramelizes pineapple’s sugars, adding a smoky, irresistible depth.

• Variation: Add a splash of rum to the caramel for a grown-up twist!
• Variation: Serve with toasted almonds or pecans for crunch.

Nutrition Facts

Serving Suggestions

• Serve warm over Chocolate Heaven Cake for a tropical-chocolate fusion.
• Layer with coconut yogurt and granola for a breakfast-inspired parfait.
• Try as a topping for pancakes or waffles.

Honorable Mentions: Quick & Easy Vegan Pineapple Sweets

• Pineapple Chia Pudding: Mix coconut milk, chia seeds, and pineapple puree. Chill overnight for a creamy, make-ahead treat.
• Pineapple Nice Cream: Blend frozen pineapple chunks with banana and a splash of coconut milk for an instant, healthy ice cream.
• Pineapple-Coconut Popsicles: Combine pineapple juice, coconut milk, and a bit of agave. Freeze in molds for a cooling summer snack.

Tips & Variations (General)

• Pro Tip: Always use ripe, fragrant pineapple for best results—unripe fruit can be sour or bland.

• For extra fiber and nutrients, leave the core in when blending pineapple for purees.
• Experiment by adding other tropical fruits, like mango or passionfruit, to your recipes.
• Adjust sweetness to taste; pineapple sweetness can vary by season and source.
• Try baking with pineapple in muffins or quick breads—like you would banana or zucchini.

Nutrition Facts (General Guidance)

Note: Nutrition values are approximate and will vary based on serving size and ingredient brands.

Serving Suggestions (General)

• Serve pineapple desserts after a light meal or as a refreshing midday treat.
• Pair with tropical cocktails or mocktails—try a coconut water spritz or a pineapple-mint cooler.
• Bring pineapple upside-down cake to potlucks or picnics for a crowd-pleasing vegan option.
• For festive occasions, layer pineapple desserts in mason jars for easy transport and a beautiful presentation.
• Looking for more vegan inspiration? Check out our Christmas Parfait Dessert Recipes for fun, plant-based ideas all year round.

Conclusion

Whether you’re an avid vegan or simply love exploring delicious plant-based options, these vegan pineapple dessert recipes prove that you don’t need dairy or eggs to create stunning, flavorful sweets. Pineapple’s versatility shines in every bite, from creamy pies to caramelized cakes and quick frozen treats.

Each recipe is crafted to maximize taste and simplicity, so you can focus on savoring every juicy, tropical mouthful with family and friends.

I hope these recipes inspire you to get creative with pineapple in your vegan kitchen! For even more dessert fun, don’t miss our Chocolate Pixie Cookies Recipe or experiment with unique flavor pairings like those found in our Classico Sun Dried Tomato Alfredo Sauce Recipe (for a savory-sweet twist!).

No matter your skill level, there’s a vegan pineapple dessert here to brighten your day—so grab that pineapple and let’s get baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Pineapple Coconut Parfait”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “This refreshing vegan parfait features juicy pineapple, creamy coconut yogurt, and crunchy granola. It’s a quick and healthy dessert perfect for summer days.”, “prepTime”: “PT15M”, “cookTime”: “PT0M”, “totalTime”: “PT15M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups fresh pineapple, diced”, “2 cups unsweetened coconut yogurt”, “1 cup vegan granola”, “2 tablespoons maple syrup”, “1 teaspoon lime zest”, “1/4 cup unsweetened shredded coconut”, “1 teaspoon vanilla extract”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, toss diced pineapple with lime zest and maple syrup.”}, {“@type”: “HowToStep”, “text”: “In serving glasses, layer coconut yogurt, pineapple mixture, and granola.”}, {“@type”: “HowToStep”, “text”: “Repeat layers until glasses are filled.”}, {“@type”: “HowToStep”, “text”: “Top with shredded coconut and a drizzle of maple syrup.”}, {“@type”: “HowToStep”, “text”: “Serve immediately for crunchier granola or chill for 10 minutes for softer layers.”}], “nutrition”: {“calories”: “230 kcal”, “proteinContent”: “4 g”, “fatContent”: “8 g”, “carbohydrateContent”: “36 g”}}