Best 2 Pineapple Coconut Banana Rum Delight Recipes
Tantalize your taste buds with a tropical journey as we embark on a culinary adventure through the flavors of the Pineapple Coconut Banana Rum Delight. This delectable dessert is a symphony of tropical fruits, coconut, and the subtle warmth of rum, creating a taste experience that will transport you to a sun-kissed beach.
**Pineapple Coconut Banana Rum Delight: A Medley of Tropical Flavors**
Indulge in a taste of paradise with this delightful dessert featuring a creamy coconut and pineapple filling encased in a sweet and flaky crust. This tropical treat is perfect for any occasion, whether it's a summer party, a potluck gathering, or a cozy night in.
**Additional Recipe Delights:**
1. **Pineapple Coconut Banana Rum Punch:** Quench your thirst with this refreshing cocktail that blends the flavors of pineapple, coconut, banana, and a hint of rum. It's the perfect accompaniment to the Pineapple Coconut Banana Rum Delight or to enjoy on its own.
2. **Coconut Banana Rum Balls:** These bite-sized treats are a delightful fusion of coconut, banana, and rum, coated in a rich chocolate ganache. They are easy to make and perfect for parties or as a sweet snack.
3. **Pineapple Coconut Rum Trifle:** Treat yourself to a layered dessert extravaganza with this trifle featuring layers of pineapple, coconut, rum-soaked cake, and creamy custard. It's a visually stunning and delicious dessert that is sure to impress your guests.
Embark on a culinary journey filled with tropical flavors and indulge in the delectable recipes featured in the Pineapple Coconut Banana Rum Delight article. From the creamy filling of the main dessert to the refreshing cocktails and bite-sized treats, these recipes offer a taste of paradise that will tantalize your taste buds and transport you to a tropical oasis.
ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT
This is an easy dessert, but also fancy enough to serve guests. I love these flavor combinations! Recipe courtesy of Tyler Florence. He serves this with rum raisin ice cream. *There is a note at the end of the directions that tells you how to toast coconut.
Provided by LifeIsGood
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
- Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
- Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
- Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
- *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.
Nutrition Facts : Calories 322.8, Fat 7.8, SaturatedFat 5.4, Cholesterol 19.4, Sodium 447, Carbohydrate 53, Fiber 2.8, Sugar 44.2, Protein 2.6
PINEAPPLE-COCONUT CAKE WITH RUM
This is a great pineapple-coconut cake recipe.
Provided by SMZAA
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat 1 1/2 cups sugar, 1 cup butter, eggs, and vanilla extract together with an electric mixer until well blended. Beat on high speed, scraping the bowl occasionally, 3 to 5 minutes.
- Sift flour and baking powder together in a separate small bowl. Combine milk and 1/3 cup rum in another bowl. Add liquids and flour mixture to sugar mixture alternately, blending well after each addition. Fold in pineapple and coconut gently. Pour batter into the prepared pan.
- Bake in the preheated oven until cake begins to pull from the sides of the pan and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Remove from the oven, invert onto a plate, and cool for 10 minutes. Poke holes on the top of the cake using a wooden skewer.
- While cake cools, combine 1 cup sugar, 1/4 cup butter, and 1/4 cup water in a saucepan for glaze. Bring to a boil over medium heat and continue to boil, stirring constantly, for 5 minutes. Remove from heat and stir in 1/4 cup rum.
- Pour 1/2 of glaze in the bottom of the Bundt® pan, carefully reinvert the cake back into the pan on top of the glaze. Drizzle remaining glaze onto the bottom of the cake; let sit for 5 to 10 minutes to absorb glaze. Invert cake onto a cake platter.
Nutrition Facts : Calories 544 calories, Carbohydrate 74.6 g, Cholesterol 128.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 13.7 g, Sodium 85.3 mg, Sugar 49.7 g
Tips:
- For a smoother texture, use frozen pineapple and bananas.
- If you don't have coconut cream, you can use full-fat coconut milk instead.
- For a boozy treat, add an extra tablespoon or two of rum.
- Garnish with fresh pineapple slices, toasted coconut, or a dollop of whipped cream.
- Serve immediately or chill for later.
Conclusion:
This Pineapple Coconut Banana Rum Delight is a tropical paradise in a glass. It's creamy, flavorful, and refreshing, with just the right amount of boozy kick. It's perfect for any occasion, from a casual get-together to a special celebration. So next time you're looking for a delicious and easy dessert, give this recipe a try. You won't be disappointed!
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