8 Servings 25 min Cook
1 Fruit Pineapple
2 Medium (7" to 7-7/8" long) Banana
1/2 Cup Coconut Milk
1/4 Tsp Cinnamon
4 Oz Coconut Meat
Preheat the oven to 325 degrees F.
With a melon baller, core the pineapple halves and then scoop the flesh out of the skin to make boats.
Discard the core, then divide the edible flesh evenly between the two pineapple halves
Top with one of the sliced bananas and toss to combine with the pineapple.
Lay the pineapple boats, cut side up, on a baking sheet.
Purée the remaining banana with the coconut milk and cinnamon in a blender, then pour into the pineapples, dividing equally.
Sprinkle the shredded coconut on top.
Bake for 20-25 minutes or until golden brown on top.
Serve warm.
