This is my original version of this traditional Brazilian dessert. Normally, cinnamon or melted brown sugar only is added; however, I think the coconut goes perfectly.
Cut off the pineapple's surface shell. Cut the pineapple in half if you wish to cook it quicker, or leave it whole — one pineapple serves about 12 people.
Slide the pineapple onto a Brazilian churrasco sword — be careful, as it is a bit firm. Cut slits every 1 cm into the sides of the pineapple so the baste absorbs better.
Make a baste in a bowl with one 200 ml can of coconut milk, 1 tbsp cinnamon, and 3 tbsp maple syrup — enough for 2 pineapples.
Cinnamon won't really dissolve — it doesn't matter, it will on the pineapple with heat.
Cook for approx. 20–25 minutes or until soft and golden. Don’t overcook, or it will dry out too much.
Baste the pineapple well in the last 10 minutes using a basting brush or spoon.
Layer off, then baste the next surface. Or take the pineapple off the sword, cut it into slices, then rebaste on the serving dish.
Serve with ice cream or on its own. You can add vodka or Malibu to the baste after the kids have had some — but it's not necessary.
Enjoy!