Spiced rum and cinnamon grilled pineapple with coconut cream

Spiced rum and cinnamon grilled pineapple with coconut cream

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

This simple pineapple is the perfect balance of sweet and spicy. Use a dark, spiced rum as it works brilliantly in conjunction with the woody cinnamon and brown caramelized sugar. This is a great addition to any barbecue.

Ingredients

Quantity Ingredient
100ml dark spiced rum
1 medium pineapple
2 teaspoons light brown sugar
1 teaspoon ground cinnamon
400ml can full-fat coconut milk, chilled

Method

  1. Place a griddle pan over a medium heat.
  2. Pour the rum into a wide bowl and set aside. Peel and chop the pineapple into fingers, then dip each slice into the rum to coat. Sprinkle with the brown sugar and cinnamon.
  3. Using tongs, place the pineapple fingers onto the griddle pan and cook for 4–5 minutes on each side, allowing each side to caramelize.
  4. While the pineapple is grilling, scoop out the thick coconut cream from the top of the can, discarding the remaining coconut water (or save it for another recipe). Scoop the coconut cream into a bowl, then beat it until thick and peaked using an electric whisk.
  5. Serve immediately while the pineapple is hot and spoon over the coconut cream.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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