Baked Pineapple with Custard, doesn’t this sound delicious? I do love cooked pineapple, from the first time I’ve tried it, I just loved it. You can see some similar recipes on my blog, including pineapple grilled on the BBQ or as a dessert, grilled in the oven and served with a bit of whipped cream.
As you can see from the ingredients, this recipe is vegan. It was something my husband thought of (and made), so all the credit goes to him. The turmeric is only for giving a yellow colour, you can skip it if you prefer a more ivory colour for your custard. The taste will not change at all. Also, use coconut milk from a cardboard box, as the one that you can find in cans has a high fat content and the custard will be too rich. Even the low fat milk from the cans is way fatter than the ones in cardboard boxes, that are an alternative to cow milk.
Ingredients for 4 servings of Baked Pineapple with Custard:
– 1 Big Pineapple or 2 Medium ones
– 500ml coconut milk (from a cardboard box)
– 50g white plain flour
– a pinch of turmeric
– 3 tsp of demerara sugar
In a pan, mix the flour with the turmeric and a bit of the coconut milk until incorporated and there are no lumps. Pour the rest of the coconut milk on top and place the pan on the hob on medium heat. Stir the milk mixture from time to time with a wooden spoon to avoid it catching the bottom of the pan. When it starts thickening, stir it continuously for another minute or so.
Take it off the heat and transfer the milk mix from the pan in another container. Cover it with cling film so it doesn’t form a skim.
Preheat the oven at 180C or 160C for convection ovens.
In the meantime, peal the pineapple and cut it into rings, removing the hard core from each pineapple ring. Place all the pineapple slices on a baking tray and sprinkle some demerara sugar on top of them. Bake the pineapple for 20 minutes. Bake for a little longer if you want it more caramelized.
Take it out of the oven. You can serve it now with the custard on top.