Creamy Coconut And Rum Baked Pineapple Recipe

Transform leftover coconut milk and a fresh pineapple into a decadent dessert! This dreamy baked pineapple recipe is infused with rich golden rum for unparalleled flavor. A Weight Watchers-friendly treat (only 8 points!), it's the perfect balance of sweet and tropical. The caramelized pineapple and creamy coconut rum sauce are irresistible. Serving size depends on pineapple size – easily adjust the sauce accordingly. Prepare for a taste of paradise!

Prep Time 15 mins
Cook Time 40 mins
Calories 371.9 kcal
Protein 5g
Rating 5.0 (3 Reviews)
Creamy Coconut And Rum Baked Pineapple 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamy Coconut And Rum Baked Pineapple

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How to Make Creamy Coconut And Rum Baked Pineapple

  1. Preheat oven to 300°F (150°C).
  2. Peel and core the pineapple. Cut into bite-sized chunks (approximately 1-inch cubes).
  3. Arrange pineapple chunks in a single layer on a baking sheet.
  4. Evenly sprinkle 2 tablespoons of brown sugar (or brown sugar substitute) over the pineapple.
  5. In a small bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk and 2 tablespoons of golden rum.
  6. Pour the coconut rum mixture evenly over the pineapple.
  7. Bake for 30-35 minutes, uncovered, turning and stirring every 10 minutes until the pineapple is tender and slightly caramelized.
  8. Serve warm, drizzling the remaining sauce over the pineapple chunks.
  9. Optional: Top with whipped cream for an extra touch of indulgence!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

231g

Fat

21g

Carbs

24g

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