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Creamy Coconut and Rum Baked Pineapple
At a Glance
- Prep
- 10 minutes
- Cook
- 35 minutes
- Total
- 40 min
- Servings
- 2.00 - serving(s)
Categories
- Dessert
Cuisine
- tropical
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- traditional
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Creamy Coconut and Rum Baked Pineapple brings together 1 medium fresh pineapple, 2 tablespoons brown sugar (I use Brown Sugar Splenda), 3 tablespoons coconut milk in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 1 medium fresh pineapple
- 2 tablespoons brown sugar (I use Brown Sugar Splenda)
- 3 tablespoons coconut milk
- 3 tablespoons golden rum
- whipped cream (optional topping)
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Instructions
Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
Scatter the brown sugar/brown sugar Splenda evenly over the top.
In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!
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