1/2 medium pineapple, cut lengthwise with
top intact
3 bananas, peeled and chopped
4 tsp brown rum
2 tsp brown sugar
1/4 cup shredded desiccated coconut
Method :
Cut pineapple
out of skin, being careful not to pierce skin. Scoop out any remaining
pulp and juice and retain. Chop pineapple into chunks, discarding core.
Add to pulp and juice in bowl. Add bananas. Add run and brown sugar.
Spoon fruit and juices into shell and sprinkle with coconut. Place in
baking dish, and bake for 30-45 minutes until fruit is heated through
and coconut is toasted. Spoon into serving dishes.
