Rum-Poached Caramel Pineapple with Coconut Cream

Name: Rum-Poached Caramel Pineapple with Coconut Cream
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Ingredients: 200 g pineapple cut into 1 cm cubes; 160 ml double cream; 100 ml coconut whipping cream; 4 tbsp caster sugar; 25 ml dark rum; 100 ml water; 3 pcs gelatine leaves; 1/2 tsp muscovado sugar

A sophisticated tropical dessert featuring tender pineapple poached in a rich rum caramel, topped with a luscious coconut-infused whipped cream. This elegant treat is the perfect balance of sweet, boozy, and creamy flavors.

Servings3 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

pineapple cut into 1 cm cubes
200 g
double cream
160 ml
coconut whipping cream
100 ml
caster sugar
4 tbsp
dark rum
25 ml
water
100 ml
gelatine leaves
3 pcs
muscovado sugar
0.5 tsp

Step-by-Step Instructions

Place the gelatine leaves in a bowl of cold water and leave them to soak for about 5 minutes until softened.

Heat a saucepan over high heat. Sprinkle in 3 tablespoons of the caster sugar and cook, swirling the pan occasionally rather than stirring, until the sugar melts into a dark golden caramel.

Carefully add the pineapple cubes and 100ml of water to the pan. Let the mixture bubble for 5-10 minutes until the caramel has thickened slightly and the pineapple has started to soften. Remove from the heat.

Squeeze any excess water from the softened gelatine leaves, then stir them into the hot pineapple mixture until completely dissolved. Stir in the rum.

Transfer the mixture into a bowl and allow it to cool completely. Once cool, chill in the refrigerator for about 30 minutes until the mixture has set to a firmer consistency.

In a separate bowl, beat the coconut cream, double cream, and the remaining 1 tablespoon of caster sugar together until soft peaks form.