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Sous Vide Poached Pineapple with Coconut Sauce

Sous Vide Poached Pineapple with Coconut Sauce

Serves 4 to 6
Fruit cooked via Sous Vide can come out tender and flavorful.  This recipe adds some tropical touches with the addition of coconut sauce.  This is a nice light dessert to serve after a heavy main dish.  Keep an eye on the pineapple when cooking so that it does not become too soft and mushy.

For the Poached Pineapple

2 pineapples, peeled, cored and sliced into quarter spears
1L pineapple juice
100ml Malibu rum
4 vanilla pods
40ml coconut milk

For Coconut Sauce
100g coconut puree
200g whipping cream
1 tsp sugar​
For the Poached Pineapple

  1. Preheat the water bath to 158°F.
  2. In a large saucepan combine the pineapple juice, Malibu rum, vanilla and coconut milk.  Bring to a gentle simmer over medium heat.  Cook until a syrup has formed.
  3. Place the pineapple pieces in a couple of bags and divide the syrup equally into each bag.  Vacuum seal the bag or use the water displacement method. 
  4. Put the bags into the water bath and cook for 30 minutes.  The pineapple should be translucent and tender.
  5. Remove the pineapple from the water bath and the bags.  Strain and reserve the cooking liquid.
  6. Slice the pineapple into smaller spears and into servable portions.
For the Coconut Sauce
  1. In a medium sized mixing bowl combine the coconut puree, sugar and the whipping cream. 
  2. Whisk the mixture until it soft peaks form.
  3. In small bowls add the pineapple, a dollop of the coconut sauce and drizzle with the reserved poaching liquid. Serve

Kuraidori Sous Vide Precision Cooker

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