Ingredients for Creamy Coconut And Rum Baked Pineapple
- Fresh Pineapple
- 2 tablespoons brown sugar (or brown sugar substitute)
- 1 (13.5 ounce) can full-fat coconut milk
- Golden Rum
- Whipped cream (optional)
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How to Make Creamy Coconut And Rum Baked Pineapple
- Preheat oven to 300°F (150°C).
- Peel and core the pineapple. Cut into bite-sized chunks (approximately 1-inch cubes).
- Arrange pineapple chunks in a single layer on a baking sheet.
- Evenly sprinkle 2 tablespoons of brown sugar (or brown sugar substitute) over the pineapple.
- In a small bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk and 2 tablespoons of golden rum.
- Pour the coconut rum mixture evenly over the pineapple.
- Bake for 30-35 minutes, uncovered, turning and stirring every 10 minutes until the pineapple is tender and slightly caramelized.
- Serve warm, drizzling the remaining sauce over the pineapple chunks.
- 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