Creamy Coconut and Rum Baked Pineapple

I came up with this as a solution to leftover coconut milk and a fresh pineapple. And even on Weight Watchers, it was worth saving points for this dessert. The whole recipe has a total of 8 points. The rum for this dessert should be golden- a light rum will not produce the same depth of flavour. Number of servings will depend on the size of pineapple used- increase the sauce if using a large pineapple.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1  medium fresh pineapple
• 2  tablespoons brown sugar (I use Brown Sugar Splenda)
• 3  tablespoons coconut milk
• 3  tablespoons golden rum
•  whipped cream (optional topping)

Directions

1. Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
2. Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
3. Scatter the brown sugar/brown sugar Splenda evenly over the top.
4. In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
5. Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
6. Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!