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    You are in: Home / Low-cholesterol / Creamy Coconut and Rum Baked Pineapple Recipe
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    Creamy Coconut and Rum Baked Pineapple

    Creamy Coconut and Rum Baked Pineapple. Photo by Rita~

    1/3 Photos of Creamy Coconut and Rum Baked Pineapple

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Shuzbud's Note:

    I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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).
    2. 2
      Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
    3. 3
      Scatter the brown sugar/brown sugar Splenda evenly over the top.
    4. 4
      In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
    5. 5
      Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
    6. 6
      Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!

    Ratings & Reviews:

    • on June 21, 2011

      55

      I also topped this sweet goodness with fine grated coconut. Yummy! Thanks. Made for ZWT 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 19, 2011

      55

      I used this over vanilla ice cream and thought it was wonderful. I sprinkled it with a little nutmeg before I put it in the oven. The rum was very subtle and I thought next time I might even use some spice rum in the recipe. Made for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 30, 2011

      55

      This made for a GREAT dessert tonight. Loved the flavor, the coconut milk/rum combo gave it a nice, but subtle taste. I did leave out the whipped topping, and for those who have any question on the baking time, I baked mine for 30 minutes at 350 degrees. A keeper here. Made for PRMR tag..

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Coconut and Rum Baked Pineapple

    Serving Size: 1 (340 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 371.9
     
    Calories from Fat 48
    12%
    Total Fat 5.3 g
    8%
    Saturated Fat 4.3 g
    21%
    Cholesterol 0.0 mg
    0%
    Sodium 11.5 mg
    0%
    Total Carbohydrate 73.5 g
    24%
    Dietary Fiber 6.3 g
    25%
    Sugars 57.9 g
    231%
    Protein 2.9 g
    5%

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