I’m pretty sure you need these in your life right about now. They will transcend you into a tropical island paradise. The sweet citrus of the pineapple paired with the creamy sweetness of the white chocolate, little warmth of the toasted coconut and that last taste of boozy coconut Rum hitting your lips is heavenly. Trust me, my Puerto Rican husband approves! These will be on repeat for all my boozy brunches.
You can totally skip the booze if that’s not your thing but if it is… there’s an extra special drink after the pineapple marinated overnight. I drain and save the pineapple infused Malibu Rum in a glass jar to enjoy for a later use whipped and blended into frozen bananas.
- 1 Pineapple ripe
- 3-4 C Malibu Rum
- 1 C white chocolate chips
- 1/4 C coconut oil
- 1/4 C coconut unsweetened shredded
Cut pineapple into rings. Place rings into a ziploc or reusable bag and fill with the Malibu Rum. Let sit overnight in the fridge. If not using booze, just cut into rings and use right away.
Line a baking sheet with parchment paper.
Toast coconut on a non stick pan, tossing frequently to not let burn. Set aside.
Over a double boiler (a glass bowl over a pot of simmering water on the stove) melt the white chocolate and coconut oil together.
Remove pineapple rings from Rum (and save liquid for another treat). Dip one end of the pineapple into the chocolate and set on the parchment paper. Do about 3-4 of these then sprinkle your toasted coconut over the chocolate before it hardens. Repeat until all are done.
Refrigerate for at least an hour and enjoy!