Cachaça-Soaked Pineapple with Spiced Coconut Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled pineapple slices marinated in Brazilian cachaça, served with a lightly spiced coconut cream for a tropical dessert. This brazilian-inspired desserts ready in about 50 minutes layers cachaça, brown sugar, coconut cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 Brazilian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, combine 1/4 cup cachaça and 2 tbsp brown sugar, stirring until sugar dissolves. Add the 1 whole peeled pineapple sliced into 1/2-inch rings and marinate for 30 minutes, flipping halfway.
  2. Step 2: Preheat grill or grill pan to medium heat. Grill the pineapple slices for 3-4 minutes per side until caramelized and marked with grill lines.
  3. Step 3: While pineapple grills, whisk together 1 cup coconut cream, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp vanilla extract, and 1 tsp lime zest until smooth.
  4. Step 4: Arrange the grilled pineapple on plates and drizzle generously with the spiced coconut cream.
  5. Step 5: Garnish each serving with 2 tbsp toasted coconut flakes for added texture and flavor.

Equipment for this recipe

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Frequently asked questions

How long does Cachaça-Soaked Pineapple with Spiced Coconut Cream take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cachaça-Soaked Pineapple with Spiced Coconut Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cachaça-Soaked Pineapple with Spiced Coconut Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cachaça-Soaked Pineapple with Spiced Coconut Cream for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cachaça-Soaked Pineapple with Spiced Coconut Cream?

Brazilian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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