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Rummy Pineapple and Cream

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  • Level: Easy
  • Total: 1 hr 25 min (includes marinating time)
  • Active: 15 min
  • Yield: 2 servings
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Ingredients

Pineapple:

2 tablespoons dark rum

1 tablespoon brown sugar 

1 teaspoon vanilla extract 

2 cups cubed fresh pineapple 

4 tablespoons (1/2 stick) butter 

Coconut Garnish:

1/4 cup sweetened coconut flakes

Whipped Cream:

1/2 cup heavy whipping cream, chilled

1 tablespoon powdered sugar 

Splash of vanilla extract 

4 scoops vanilla ice cream 

Directions

  1. For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour.
  2. For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside.
  3. Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes.
  4. For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened.
  5. Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut.