Pina Colada Bites
These tropical bites burst with flavor, combining sweet pineapple and coconut.
Ingredients
- 1 large pineapple cubed
- 2 cups dark rum
- 1 cup sweetened shredded coconut toasted
- 1/2 cup heavy whipping cream
- 2 tbsp cream of coconut
- 2 tbsp powdered sugar
- 1 jar maraschino cherries 11 oz, drained and patted dry
Instructions
- Cut the pineapple into small pieces and place them in a bowl. Pour the rum over the pineapple and refrigerate for at least two hours or overnight to soak up the flavors.
- Once ready, drain the pineapple (save the rum for cocktails!). Preheat the oven to 350°F (175°C) and spread the shredded coconut on a baking sheet. Bake for 10 minutes, stirring halfway, until golden brown, then let it cool.
- In a bowl, mix the heavy whipping cream, cream of coconut, and powdered sugar. Whip until stiff peaks form.
- On each toothpick, skewer a maraschino cherry followed by a pineapple piece. Dip the bottom of the pineapple into the cream mixture, then roll it in the toasted coconut.
- Chill until you're ready to enjoy!
