Pavê de abacaxi e coco (Pineapple and Coconut Pavé)

Pavê de abacaxi e coco (Pineapple and Coconut Pavé)

Pavé is very popular in Brazil and is generally made with biscuits and fruits such as pineapple, plums and bananas. This recipe combines pineapple and coconut, the major players in traditional Brazilian sweets.


For the coconut and pineapple mixture:
• 150 g dry grated coconut
• 100 ml warm water
• 1 fresh pineapple or syrup pineapple fruit
• 200 g sugar
• 1 teaspoon cinnamon powder

For the coconut cream:
• 400 ml coconut milk
• 200 ml milk
• 2 egg yolks
• 100 g sugar
• 25 g corn starch

To assemble the pavé:
• 250 g Savoyard biscuits
• 50 ml rum
• 200 ml syrup from canned pineapple or pineapple juice
• grated coconut for garnish

Preparation method

Preparation of the coconut and pineapple mixture:

  1. Rehydrate the dry coconut in warm water.
  2. Drain canned pineapple, set aside the syrup and cut the slices into very small cubes. If you use a fresh pineapple, keep the juice to moisten the biscuits.
  3. Combine all ingredients in a saucepan and cook over moderate heat for 3 minutes, stirring with a wooden spoon.

Preparation of the coconut cream:

  1. In a saucepan dissolve corn starch and egg yolks into the coconut milk.
  2. Add the remaining ingredients and cook over medium heat stirring constantly until mixture thickens. Cook for 1 minute after the cream has thickened.

To assemble the pavé:

  1. Mix pineapple syrup with rum and soak half the biscuits, one at a time, and place them on a service plate.
  2. Cover with the coconut and pineapple mixture, 1/3 of the cream and the second half of the soaked biscuits.
  3. Finish off with the cream and sprinkle some grated coconut on top.
  4. Garnish, if you like, with pineapple slices.
  5. Store in fridge.

Posted on: 11 November 2011