400mlcan of coconut milkrefrigerate upside-down overnight
1largefresh pineapple thick-cut
300gfresh cherries de-stoned
120mlBacardi white rumor more to taste
handfulcoconut flakesdried or fresh
Whipped Coconut Cream
Place the can of coconut milk in the fridge upside-down over night or for several hours to chill thoroughly.
Once chilled, turn the can up the right way and open. Drain the watery liquid (coconut water) into a cup - Set aside DO NOT DISCARD.
Spoon out the thick coconut cream into a medium-sized bowl and add the maple syrup and vanilla.
Whisk the cream until thick and then place back in the fridge until ready to serve.
Pre-marinade the pineapple and cherries in a bowl for a good couple of hours, with a hefty glug of Bacardi (about 60-80 ml of the suggested amount) and a little of the coconut water.
When ready to barbecue, drain the pineapple and cherries (reserving the rum-liquid to drink or serve in a glass with the pineapple). Place in a 'basket' made out of foil. Pierce the bottom of the foil with a few small holes.
Place on a hot barbecue to cook for 15 to 20 minutes, turning the pineapple with tongs occasionally.
Once cooked, place the hot pineapple and cherries in a serving dish and drizzle the rest of the fresh rum over the top.
Serve with a large spoon of whipped coconut cream and a sprinkle of coconut flakes.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.This recipe contains alcohol and is therefore only suitable for adults, however you can make a child-friendly version without the rum.If the weather isn't right for a barbecue, why not make this dish in the oven?