- Level: Easy
- Total: 30 min (includes soaking time)
- Active: 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 30 min (includes soaking time)
- Active: 10 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 180
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
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.
