The tropical delight, pineapple, takes center stage in these mouth-watering pineapple dessert recipes, showcasing the versatility of this fruit. These recipes range from the elegant Rum-lazed grilled Pineapple with Lime Crème Fraîche to the refreshing Pineapple and Coconut Cream Parfait.
Rum-Glazed Grilled Pineapple with Lime Crème Fraîche:
This tropical and sophisticated pineapple fruit dessert is suited for any formal or semi-formal occasion. This boozy dessert highlights the sweetness of grilled pineapples by contrasting it with the light, acidic cream on the side.
Ingredients:
- 400 gm pineapple
- 100 ml dark rum
- 53 gm sugar
- 24 gm butter
- 205 gm crème fraîche
- 20 ml lime juice
- 2 tsp lime zest
Method:
- You have to first set your grill on medium-high heat. If you do not have a grill at your disposal, use a grill pan instead. Slightly grease the pan with a stick of butter to prevent the pineapple from sticking to it.
- In a small saucepan, combine dark rum, granulated sugar, and unsalted butter.
- Then, heat the mixture on medium heat, occasionally stirring until the sugar is completely dissolved.
- Gently brush the rum glaze on each of the pineapple slices before grilling them for 2-3 minutes per side or until caramelized.
- To prepare lime crème fraîche, take a bowl, and in it, whisk together crème fraîche, freshly squeezed lime juice, and grated lime zest.
- Use a skewer to layer the grilled pineapples, and serve with a side of lime crème fraîche, and a mocktail.
Pineapple and Coconut Panna Cotta:
Ingredients:
- 201 gm cream
- 102 gm sugar
- 53 gm coconut
- 104 ml coconut milk
- 105 ml pineapple juice
- 2 tsp vanilla extract
- Fresh pineapple wheel for garnish
Method:
- Combine heavy cream, granulated sugar, and shredded coconut in a saucepan.
- Then, cook the mixture over medium heat, stirring occasionally, until the sugar has melted.
- Remove it from heat after about 7 minutes, and add coconut milk, pineapple juice, and vanilla extract to it. Once everything is mixed, strain the mixture to get rid of any lumps or pieces of shredded coconut.
- Next, transfer the concoction into separate serving cups.
- As the next step, you have to make sure they go into the refrigerator for at least 5 hours or overnight.
- You can serve them the next morning with fresh wheel slices of pineapple as garnish.
Pineapple and Coconut Cream Parfait:
This refreshing frozen dessert is a great accompaniment for those warm summer nights with friends where you inevitably crave fancy, gourmet party desserts. Except this one, because you won't be tempted to order in, if you try out this recipe at home.
Ingredients:
- 201 gm cream
- 102 gm sugar
- 53 gm coconut
- 104 gm pineapple
- 105 gm coconut flakes
- 2 tsp vanilla extract
Method:
- In a bowl that has been refrigerated for half an hour, whip heavy cream until it forms stiff peaks.
- In a bowl, combine granulated sugar, shredded coconut, and vanilla extract.
- You then have to fold the sugar mixture into the whipped cream until everything is well combined.
- While layering the dish, take care to see that each parfait cup has a layer of cream mixture, crushed pineapple, and coconut flakes.
- Once layered to your liking, refrigerate for at least 6-7 hours before serving.
Pineapple Upside-Down Bread Pudding:
Ingredients:
- 201 gm bread (cubed)
- 102 gm sugar
- 53 gm butter
- 104 ml pineapple juice
- 105 ml cream
- 3 eggs
- 2 tsp cinnamon powder
- 100 gm pineapple (crushed)
- 52 gm cherry (halved and pitted)
Method:
- You can preheat the oven to 180°C.
- In a large bowl, you have to combine cubed bread, granulated sugar, and unsalted butter, and toss them together until they are well mixed.
- In a separate bowl, whisk together pineapple juice, heavy cream, eggs, and cinnamon powder.
- Then, carefully add the wet ingredients to the bread mixture, and toss until they are just combined. Take care to see to it that the mixture is not overdone.
- You can then fold crushed pineapple and cherry halves into the mixture.
- Next, pour this batter into a baking dish, and bake for 35-40 minutes.
- You can serve it as is, or prepare a gastrique with the leftover cherries, pineapple juice, and sugar to drizzle over the top.