Creamy Coconut and Rum Baked Pineapple
Elevate your dessert game with this irresistible Creamy Coconut and Rum Baked Pineapple recipe—a tropical indulgence that brings the essence of paradise to your table. Fresh pineapple wedges are baked to tender perfection in a luscious sauce made with dark rum, velvety coconut cream, brown sugar, and a hint of cinnamon, creating a caramelized, aromatic flavor profile that’s both rich and decadent. Topped with shredded toasted coconut for a delightful crunch and garnished with fresh mint, this dish is a feast for the senses. Perfect on its own or paired with a scoop of vanilla ice cream, it’s an easy, crowd-pleasing dessert ready in just 40 minutes. Whether you’re hosting a dinner party or craving a taste of the tropics, this baked pineapple recipe is a fragrant, visually stunning treat that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 fresh pineapple
- 60 ml dark rum
- 120 ml coconut cream
- 50 g brown sugar
- 20 g unsalted butter
- 1 tsp vanilla extract
- 0.5 tsp ground cinnamon
- 30 g shredded toasted coconut
- 5 sprigs mint leaves
- 2 scoops optional vanilla ice cream
Instructions
Preheat your oven to 200°C (392°F).
Prepare the pineapple by slicing off the top and bottom, then remove the skin. Cut the pineapple lengthwise into 8 wedges, ensuring you remove the tough core from each piece.
Place the pineapple wedges in a baking dish in a single layer.
In a small saucepan over low heat, melt the butter, then add the brown sugar, dark rum, coconut cream, vanilla extract, and ground cinnamon. Stir gently until the sugar dissolves and the mixture is smooth, about 2-3 minutes. Remove from heat.
Pour the coconut and rum sauce evenly over the pineapple wedges in the baking dish.
Bake the pineapple in the preheated oven for 25 minutes, basting the wedges with the sauce halfway through cooking for added flavor.
Once baked, remove the pineapple from the oven and let it cool slightly for 5 minutes.
Transfer the baked pineapple to serving plates, drizzling the remaining sauce from the baking dish over the top.
Sprinkle each serving with shredded toasted coconut for added texture and garnish with a sprig of mint.
Serve warm, optionally paired with a scoop of vanilla ice cream for a decadent finish.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 149.1 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
