Pineapple With Coconut Rum Sauce
This dessert is very easy and quick to make using fresh pineapple and a few other ingredients. Canned pineapple is not recommended because canning involves either pasteurization (temperatures above 80°C) or sterilization (temperatures above 100°C) and this process will turn the pineapple too soft and lose its fresh flavor. Using fresh pineapple for this recipe would result in pieces of fruit that are caramelized outside and crunchy inside. I cut and prepped one fresh pineapple for this recipe, which gave enough pieces to make at least six to eight servings. If you are pressed for time, you may use a fresh pineapple that is peeled and cored or chunks, sold in containers at the grocery store.
I made this recipe without coconut milk and rum in one of my trials but realized that adding these ingredients gave the dessert a more complex flavor. If you have whole cloves on hand, definitely use those to make the powder. Store bought powdered cloves would work too. Addition of cloves compliments this dessert very well. Butter is added to give richness to the glaze. Make sure you have some vanilla ice cream in the freezer because that is what makes this dessert complete.
Servings – 2
Total time – 30 min.
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
- 2cups Pineapple Chunks
To prepare the pineapple – Peel, core and cut the pineapple into wedges. Chop these wedges into half inch chunks.
- 3 tbs. Sweetened Coconut Flakes
To prepare coconut flakes – Toast the coconut flakes at medium low heat until they turn golden brown. Set this aside for later use.
- 10 to 12 Whole Cloves Powdered or 1/2 tsp. Store Bought Powder
- 3tbs. Packed Brown Sugar
- 1tbs. Butter
- 1 Pinch of Salt
To Caramelize pineapple – Add all these ingredients along with pineapple chunks to a 10 inch skillet and turn the heat on. Cook at medium heat for about 4 to 5 minutes. Buttter and brown sugar will help with the caramelization of pineapple.
- 3tbs. Rum (Bacardi Black or Similar)
- 4 tbs. Coconut Milk
To make the coconut rum glaze – Deglaze the pan using rum and coconut milk and simmer for another couple of minutes until the liquid reduces to a syrupy consistency. Turn the heat off and the dessert is ready!
To Assemble the dessert – Divide the pineapple chunks evenly among two bowls and pour the glaze on top. Serve with a scoop of ice cream sprinkled with the toasted coconut flakes prepared earlier.
