Special equipment: 10 to 12 skewers
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.
Remove the pineapple from the rum. Pour over the coconut cream, making sure to get all sides covered, then sprinkle with shredded coconut.
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