Creamycoconutandrumbakedpineapple Recipes

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CREAMY COCONUT AND RUM BAKED PINEAPPLE



Creamy Coconut and Rum Baked Pineapple image

I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple.

Provided by Shuzbud

Categories     Dessert

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 5

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)

Steps:

  • 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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