Coconut Rum Soaked Pineapple
I’d figured I would start this week off with a bang, and by bang I mean a recipe made with liquor. This is the perfect summer dessert that you can take to a friend’s bbq or eat poolside. Trust me, everyone will love it. It tastes like a piña colada but no blender is necessary, just a bottle of your favorite coconut rum and a fresh pineapple. And because all you taste is the coconut and pineapple it’s easy to want to eat all of it!
1. Core one fresh pineapple then cut it into chunks. Put the pineapple chunks in a large pan (baking dishes or large stone wear casseroles are great) and spread it out so it’s an even layer. 2. Pour your favorite coconut rum on top of the pineapple until the pineapple is covered halfway. Cover the pan with plastic wrap and let it sit in the fridge overnight. 3. When your ready to serve it, toast some sweetened shredded coconut in the oven at 350 degrees. Coconut burns quickly so keep an eye on it. It will only take a couple minutes to turn a slight golden color. Serve the pineapple in individual dishes and sprinkle the toasted coconut on top and enjoy!