Coconut Rum Soaked Pineapple Recipe 55 Food

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
• Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
• Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
• Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
• *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.

GRILLED PINEAPPLE WITH BROWN SUGAR, COCONUT, AND RUM

Steps:

• Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
• Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
• Prepare a gas grill for direct-heat cooking over medium-high heat; see Grilling Procedure .
• Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

COCONUT, PINEAPPLE, RUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 15x10 inch pan.
• Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
• Pour into prepared pan and bake for 30 minutes.
• Meanwhile prepare cream filling and topping.
• Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
• Fold in whipped topping.
• Cool and remove from pan.
• Slice into 3 10x5 pieces.
• Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
• I pressed the coconut into the cream to shape like a pineapple.
• Chill well or you can freeze.
• Garnish with pineapple leaves and some pineapples.

PINEAPPLE-COCONUT CAKE WITH RUM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
• Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
• Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
• While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
• Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.

RUM-INFUSED GRILLED PINEAPPLE

Steps:

• Preheat grill to medium high.
• Peel pineapple and cut crosswise into 6 slices.
• In a small bowl, mix rum and sugar.
• Place pineapple in a bowl and drizzle the rum/sugar over the slices.
• Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
• On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
• Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).

RUM SPIKED GRILLED PINEAPPLE WITH TOASTED COCONUT

Steps:

• Combine sugar and rum in a microwave safe bowl. Microwave on high for 1-1/2 minutes or until the sugar has dissolved. Brush the rum mixture evenly over pineapple wedges.
• Heat butter in a grill pan over medium high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated.
• Sprinkle with coconut.

COCONUT RUM SOAKED PINEAPPLE RECIPE - (5/5)

Steps:

• Cut Pineapple into bite size chunks. Place in medium bowl & Pour Coconut Rum over Pineapple. Cover & Refrigerate approx. 24 hours. Drain, reserving Rum. Serve pineapple in tropical flavored cocktails or as an alcoholic appetizer. The reserved Rum can be served alone or with additional Pineapple Juice.

CREAMY COCONUT AND RUM BAKED PINEAPPLE

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!