Rum-infused Pineapple with Coconut Cream
If you’ve looking for a boozy yet fruity dessert, I’ve got ya bab! This rum-infused pineapple with coconut cream simply screams summer and it requires minimal effort. Woo!
When you hit BBQ season, this is the only dessert you need to be serving. It’s exotic and absolutely bursting with flavour, let me explain more… You’ve got pineapple poached in rum, sugar syrup and spices, which is then smothered in a velvety coconut caramel sauce and topped off with a dollop of whipped coconut cream. Infusing fruit ahead of grilling is such a good hack for exxxxxxtra flavour and you can throw in whatever spices/spirits you want.
I made this dish vegan friendly, but you can switch out the vegan alternatives if preferred. Both versions are equally as delicious.
Finish it off with a Pina Colada cocktail as it’s the perfect excuse to use up any leftover rum and coconut cream hehe. Maybe nominate a dedicated driver before indulging in both the dessert and cocktail.
Ingredients
For the Pineapple
- 1 large pineapple, peeled and halved lengthways
- 1 ltr pineapple juice
- 150ml rum of your choice (I used a pineapple rum)
- 2 cinnamon sticks
- 3 cloves
- 1 tsp pink peppercorns
- 100ml sugar syrup
For the Caramel
- 3 heaped tbsp soft light brown sugar
- 80ml coconut milk
- 2 tbsp butter (or vegan butter)
For the Coconut Cream
- 200ml double cream (or vegan double cream)
- 50ml coconut milk
- 2 tbsp icing sugar
Method
- In a large saucepan (big enough to fit your pineapple plus poaching liquid) add all the ingredients and leave to poach on low heat for 40-60 minutes until soft. (You can now cool the pineapple and keep it in the fridge in the liquid for 3 days).
- Whilst this is on, make your caramel and cream. So for the caramel, you need to melt the sugar in a warm pan for around 3-5 minutes. Once it’s all melted, carefully add the coconut milk - it will steam up so be careful of your hands.
- Stir continuously and leave the heat on low until all the sugar has melted back into the coconut. Once it has thickened, turn the heat off and mix in the butter. Leave this to cool and set up.
- For the coconut-ty cream, combine all the ingredients listed in this section and whisk together until thickened. Leave in the fridge until needed.
- To serve, simply cut the pineapple to your desired amount and place on a super hot griddle pan or BBQ. Cook on both sides for those glorious charred bits.
- Once charred, layer up on the plate, slather on caramel and top with cream! Enjoy with a Pina Colada if you really wanna go all out.