Roast Pineapple with Coconut Rum Yoghurt

November 17, 2021

The ultimate summer dessert after a big day at the beach, this warm, sticky, juicy-sweet treat is best shared straight from the pan. Serve with a generous dollop of your fave vanilla ice-cream and skip the rum & chilli if cooking for kids. For adults - opt for either the rum-coconut-cream or rum coconut yoghurt.

NOTE: You can also bake the pineapple sliced rather than whole especially if you are not a fan of the core.

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1 large pineapple

4-5 tbsp plant-based Nuttelex

1/2 vanilla bean

1/2 cup rapadura sugar or brown sugar

1 tsp cinnamon

2 tbsp dark rum (your preferred brand)

1 tsp chilli flakes + extra to serve

1 tsp cracked black pepper

160 g can chilled coconut cream or coconut yoghurt whipped with 1 to 2 capfuls rum folded


1Preheat oven to 180C fan forced.

2With a sharp knife peel the pineapple from top to bottom leaving its crown on (refer to picture).

3Cover entire pineapple with Nuttelex, then roll in sugar, cinnamon, and vanilla before finishing with sprinkling of chilli & black pepper. Dot any extra Nuttelex on pineapple or just add to baking dish.

4Place coated pineapple on a tray drizzle some of the rum over the top.

5Place in oven to bake for 30-40 minutes basting a couple of time's during baking process so the buttery juices cook through the pineapple.

6Once golden and sticky, remove baked pineapple from oven, carve into desired serving size slices or wedges, then return to roasting and baste one more time with the syrup from the pan. Serve in the roasting pan with the coconut rum cream/ yoghurt or your fave vanilla ice-cream & extra chilli flakes on the side.