Pineapple Pavê

A luscious Brazilian dessert with layers of caramelized pineapple, buttery cookies, and creamy custard—no baking required!

Ingredients *(Serves 8-10)*:

For the Pineapple Caramel:

• 1 cup (200g) sugar

• ½ cup (120ml) water

• 1 tbsp lemon juice (prevents crystallization)

• 1 medium pineapple, peeled, cored, and sliced into thin rounds

For the Layers:

• 1 (14 oz) package Maria cookies (or graham crackers/ladyfingers)

• 2 cups (480ml) whole milk

• 1 (14 oz) can sweetened condensed milk

• 3 egg yolks

• 2 tbsp cornstarch

• 1 tsp vanilla extract

• 1 cup (240ml) heavy cream, whipped to stiff peaks

Optional Garnish:

• Toasted coconut flakes or mint leaves

Instructions:

1. Make the Pineapple Caramel:

1. In a skillet, melt sugar with water and lemon juice over medium heat. Swirl (don’t stir!) until golden amber.

2. Add pineapple slices and cook for 5-7 mins, flipping once, until caramelized. Remove and let cool.

2. Prepare the Custard:

1. Whisk milk, condensed milk, egg yolks, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened (~8 mins).

2. Off heat, stir in vanilla. Let cool slightly, then fold in whipped cream.

3. Assemble the Pavê:

1. In a 9×9-inch dish, layer:

   • Cookies (dipped briefly in milk) → custard → pineapple slices.

   • Repeat 2-3 times, ending with custard.

2. Chill for 4+ hours (or overnight) to set.

4. Serve:

• Top with extra pineapple, toasted coconut, or a drizzle of leftover caramel.

Tips:

🍍 Texture: For a smoother custard, strain it before cooling.
🔥 Boozy Twist: Add 1 tbsp rum to the caramelized pineapple.
⏳ Time-Saver: Use canned pineapple (drained and patted dry), but fresh is best!

Why it’s called “Pavê”? In Portuguese, “pavê” sounds like “para ver” (to be seen)—it’s almost too pretty to eat!