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Rum pineapple with coconut and mint
Rum pineapple with coconut and mint
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Try this updated retro classic recipe with the complex perfume and sweet tart taste of pineapple.
Ingredients:
  • 1/2 very ripe Bethonga Gold pineapple, quartered, cut into 1cm-thick slices (see note)
  • 65g palm sugar
  • 80ml rum
  • 80ml coconut milk
  • Mint leaves, to serve
Instructions:
  • Preheat the grill on high heat. Place pineapple in a baking dish with a handle, sprinkle with palm sugar, and grill for 10-15 minutes until lightly browned. Take it off the grill.
  • Warm the rum in a small saucepan over low heat. Pour the warm rum over the pineapple slices and carefully flame the alcohol by lighting a match, tilting the pan away from yourself. Once the flame goes out, drizzle the fruit with coconut milk, sprinkle with torn mint leaves, and serve directly from the dish.

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