Happy Independence Day! Since it’s Thursday, do you take Friday off and make it an extra long holiday? How do you celebrate? Last year we were in Wisconsin at our friend’s lake house (Paul & Ts) and at around 9pm we boated out to the middle of the lake and watched the most amazing fireworks–it was awesome!
Speaking of awesome, if you want your guests to see fireworks in their heads, THIS is the dessert to serve. It’s a perfect summer dessert combining popular tropical flavours: pineapple, rum and coconut. You can’t go wrong, and it’s very impressive making it the perfect dessert to serve on such an important holiday.
The first time I saw this recipe was at Jed, the Sports Glutton’s blog and I knew I would make it, I just didn’t realize how soon! We were entertaining my uni BFF and her hubby a while back and I needed a gluten free desert (she is gluten intolerant) and I wanted something that wasn’t too bad for you…so I chose fruit but even better it was sweet, caramelized Pineapple. I loved the grilled pineapple salsa we made for the grilled shrimp so I knew this dessert would be a hit; it turned out so well, JT suggested that I make it for our next progressive dinner, so I did! What was super cool about the latest progressive dinner was that each course had to be made on the BBQ! This is the perfect summertime dessert, not having to heat the house up by turning on the oven — there are better ways to heat things up ;)!
So, I present to you, an inspired version of Los Angeles Angels of Anaheim.
Deconstructed Piña Colada: Grilled Buttered Rum Pineapple with Grilled Coconut Pound Cake
Serves 8 (1 cm or 1/2″ slices of cake, with lots left over)
- 1 cup fat free Greek yogurt
- 1 tbsp vanilla
- 3 tbsp powdered sugar
- the rind of one lemon
- 1 /4 cup of unsalted butter
- 1/8 cup dark rum
- 1/2 tbsp brown sugar
- pinch of salt
- 2 pineapples, peeled and cored and cut into 8 spears each
- 24 smallish strawberries
- 1 Coconut pound cake (recipe can be found here).
- pineapple sage finely julienned (or mint)
- Combine the Greek yogurt, vanilla, powdered sugar and lemon rind and stir well. Refrigerate.
- In a small saucepan, melt the butter and then add the rum, brown sugar and salt and give it a good boil (to burn off the alcohol).
- Using the buttered rum sauce, baste the pineapple spears and grill until you have achieved grill marks, you can baste throughout the grilling process but make sure you reserve some sauce for drizzling. Keep the grilled pineapple spears warm.
- Slice the coconut pound cake into 1-2 cm (1/2″-3/4″) slices, brush lightly with the buttered rum sauce and grill until you have achieved grill marks.
- Place the slice of grilled coconut pound cake on the plate, arrange the spears so that they overlap the pound cake and each other.
- Add three washed strawberries clustered together.
- Add a dollop of the Greek Yogurt sauce and finally drizzle with the remaining buttered rum.
- Garnish with the pineapple sage julienne. Serve immediately.
*Clip art from Microsoft Clip Art.