Rum Coconut Fried Pineapple (Caribbean Tropical Caramelized Dessert in 15 Minutes)

Tutorial: how to make rum coconut fried pineapple — caramelize pineapple, flambé rum, top with toasted coconut. 15 min.

Introduction

Tutorial: how to make rum coconut fried pineapple — caramelized rings + flambé rum + coconut milk + toasted coconut. 15 min Caribbean.

Ingredients List

  • 1 ripe pineapple in 8 rings + 3 tbsp coconut oil + 3 tbsp butter + 1/2 cup brown sugar + spices + salt
  • 1/3 cup dark rum + 1/2 cup coconut milk + vanilla + lime juice
  • 1/2 cup toasted shredded coconut
  • Vanilla ice cream + gingersnaps + mint + lime + cinnamon

Timing

Close-up of caramelized pineapple slice with sticky rum-coconut glaze, toasted coconut sprinkle, and melting vanilla ice cream Save

Prep 5. Cook 10. Total 15 min.

Step 1 — Toast Coconut

2-3 min dry skillet. Watch.

Step 2 — Coconut Caramel

Coconut oil + butter + brown sugar + spices + salt 2 min.

Step 3 — Caramelize Rings

Single layer 2-3 min/side.

Step 4 — Flambé

OFF heat. Rum. Tilt to flame. 30-60 sec.

Step 5 — Coconut Syrup

Coconut milk + vanilla + lime. 2-3 min thick.

Step 6 — Plate

2 rings + syrup + ice cream + coconut + ginger + mint + lime.

Nutritional Information

  • Calories 440 | Protein 4g | Fat 22g | Carbs 56g | Sugar 42g | Vit C 80% DV

Healthier Alternatives

Less sugar. Coconut oil only. No rum. Coconut yogurt. Ginger.

Serving Suggestions

Tiki, Caribbean, romantic. Mojito, Cuba Libre, cubano.

Common Mistakes to Avoid

  • Unripe pineapple
  • Crowded
  • Rum on flame
  • Burned caramel
  • Burnt coconut

Storing Tips

Best fresh. 3 days fridge. Skillet reheat. No freeze.

Conclusion

That’s how to make rum coconut fried pineapple. Comment your rum, share a photo, subscribe.

FAQs

Best rum? Aged dark.

No flambé? Simmer 2 min.

Frozen? Thawed.

No rum? Juice + extract.

Vegan? Coconut oil + ice cream.

vs recipe 59? Adds coconut for piña colada.

Recipe Card: Rum Coconut Fried Pineapple

Prep: 5 min | Cook: 10 min | Total: 15 min | Serves: 4 (2 rings each) | Calories: 440/serving

Ingredients

  • 1 ripe pineapple in 1/2-inch rings + 3 tbsp coconut oil + 3 tbsp butter + 1/2 cup brown sugar + cinnamon + nutmeg + allspice + salt
  • 1/3 cup dark rum + 1/2 cup full-fat coconut milk + 1 tsp vanilla + 1 tbsp lime juice
  • 1/2 cup toasted shredded coconut
  • Vanilla ice cream + gingersnaps + mint + lime + cinnamon

Instructions

  1. Toast coconut in dry skillet 2-3 min.
  2. Melt coconut oil + butter; add brown sugar + spices + salt 2 min.
  3. Caramelize pineapple rings 2-3 min per side.
  4. OFF heat: add rum, tilt to flambé 30-60 sec (or simmer 2 min).
  5. Add coconut milk, vanilla, lime; simmer 2-3 min.
  6. Plate with syrup, ice cream, toasted coconut, gingersnaps, mint, lime.

Nutrition (per serving)

Calories 440 | Protein 4g | Fat 22g | Carbs 56g | Sugar 42g | Vit C 80% DV

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