PLEASE NOTE: THIS RECIPE HAS BEEN UPDATED AND REVISED! CHECK OUT THE NEW AND IMPROVED
SERVING DIRECTIONS FOR THIS FANTASTIC DESSERT AT
I can’t believe that I have had this recipe in my files since 2008 and have just gotten around to trying it. I thought it looked delicious when I saw it at Noble Pig and printed it out, but it kind of worked its way to the bottom of my now huge box of recipes and I forgot about it. A gigantic display of beautiful, fragrant pineapples at the local grocery store last week jogged my memory and I finally gave the recipe a try.
All I can say is that this is one of the most lusciously delicious desserts I’ve tried in a very long time. This is going to be my go-to dessert this summer and I can’t wait to prepare it for my family and friends. It’s sweet and juicy and warm and crunchy and gooey…and just plain damn good. This is the kind of dessert you leisurely enjoy after a good meal…one you can pick away at until there isn’t one speck of fruit or topping left in the shell. Oh mercy, this is a winner.
Noble Pig was one of the first blogs I discovered after I started my blog and I’m been a follower ever since. Cathy is almost a neighbor of mine now here in Oregon wine country. She and her husband own Noble Pig Vineyard and Winery and their wonderful wines are available through mail order and can be found in many local wine shops. Check out her 2008 blog post about this fantastic dessert. She used a lot more topping mixture than I did (I was afraid it would be too sweet) and I think I’ll pile on more the next time I make this. It’s so much fun to find something new that is a sure pleaser and I know you will like this dish as much as I do.
The preparation couldn’t be easier. Mix together the topping and the sauce. Remove the core so you have created a little trough for the condensed milk and crumb mixture. Fill and bake. That’s it! The recipe calls for rum, which I didn’t have, and I used tequila instead. If you can find small pineapples you can make individual servings. Otherwise a half serves two. Delicious.
NOTE: I recommend you serve this dessert with a fork and small sharp knife like a steak knife. It can take a little work to get every luscious bit out of the shell but it is worth the effort. Just looking at the photos makes my mouth water.
- ½ cup shredded sweetened coconut
- ½ cup crushed gingersnap cookies
- ½ cup chopped macadamia nuts
- ½ cup sweetened condensed milk
- 2 tablespoons dark rum
- 1 large pineapple, leaves intact, halved lengthwise
- Stir together coconut, gingersnap cookies and macadamia nuts. Set aside.
- Whisk together sweetened condensed milk and dark rum. Set aside.
- With a sharp knife slice the pineapple in half with leaves intact. Cut the core from each pineapple half and discard. This does not have to be perfect looking as it will be covered up. Arrange pineapple halves skin side down on a rimmed baking sheet. Drizzle with half of the sweetened condensed milk mixture. Sprinkle with coconut mixture. Drizzle with the remaining milk mixture.
- Bake at 350 degrees for 10-15 minutes or until golden brown. The longer this is in the oven the better. Keep in until coconut and nuts are browned well but not burned. I baked mine for 25 minutes and I watched it very carefully. I like the pineapple hot and bubbly.
- Serve warm with a knife and fork.
This week I’m joining the festivities at
Foodie Friday at Rattlebridge Farm
Seasonal Sunday at The Tablescaper
On the Menu Monday at StoneGable
I hope to see you there