Ingredients
1 pineapple, peeled and cored
2 c. white rum
1 can cream of coconut, cold
1/2 c. heavy cream
1/4 c. powdered sugar
1 c. shredded coconut, toasted
15 maraschino cherries
Preparation
Step 1Chop the pineapple into small cubes , then place in a bowl and cover with rum. Store in the fridge for at least 2 hours (or up to overnight) to infuse the pineapple with alcohol. Step 2Drain pineapple.Step 3In a large bowl, empty the cream of coconut into a bowl—the top is solid and will look like candle wax, with coconut juice underneath, so don’t freak out. Add the heavy cream and the sugar. Beat until fluffy and soft peaks hold, about 3 minutes. Step 4Onto a small skewer (or toothpick), skewer a maraschino cherry then a boozy pineapple cube. Dip the bottom of the pineapple into the coconut cream mixture, then dip in shredded coconut to coat. Step 5Refrigerate until ready to serve.
