Simply tap n' crack to take your tastebuds on a tropical vacation.
1 large pineapple
1/2 cup sugar, divided
1/2 cup pineapple juice
1 vanilla bean, scraped
2 tablespoons coconut milk
Whipped cream and strawberries, to garnish
Let's get Cooking...
Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
Cut pineapple into 4 large slices about 2 to 2 1/2-inches thick. Cut a circle in the middle of each slice, leaving about a 1/2-inch ring. Using a melon baller, scoop out the center of the pineapple going about halfway through and making sure not to pierce the bottom of the pineapple. Place on the prepared baking sheet.
In a saucepan over medium-low heat, whisk together eggs, yolks, 1/4 cup sugar, pineapple juice and vanilla seeds. Continuously whisk until mixture begins to thicken, about 5 minutes. Remove from heat and stir in coconut milk.
Pour custard into each pineapple, filling to the top. Bake for 5 minutes.
Remove from oven and let cool. Top each pineapple with remaining sugar and torch until sugar is golden brown.