Prep Time
30 min
Yields
10 - 12 servings
Refreshing and delicious, these rum-soaked pineapple spears are covered coconut cream and shredded coconut for a fun spin on the classic flavours of a pina colada.
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ingredients
1
pineapple, trimmed and cut into spears
1
extra-large
½
cup coconut cream
½
cup shredded coconut
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directions
Notes
Special equipment: 10 to 12 skewers
Step 1
Skewer the pineapple spears, then transfer them to a large cylindrical vase or mason jar fruit-side down. Pour in the rum and let soak for 20 minutes in the fridge.
Step 2
Remove the pineapple from the rum. Pour over the coconut cream, making sure to get all sides covered, then sprinkle with shredded coconut.