Piña Colada on a Stick

Pina Colada on a Stick
Photo: Johnny Miller; Styling: Sarah Smart
How's this for a fun twist on the classic sipper? Cubes of coconut gelée (with two beautifully distinct layers) nestle against rum-soaked pineapple for an unforgettable pick-up dessert or party sampler. It's easy to adapt for kids--just set aside some of the pineapple that you don't soak in rum.


Serves 12 (serving size: 3 skewers)
Total time: 4 Hours, 56 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 56 Minutes
Total: 4 Hours, 56 Minutes

Nutritional Information

Calories 160
Fat 4.7 g
Satfat 3.6 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 26 g
Fiber 2 g
Cholesterol 7 mg
Iron 1 mg
Sodium 92 mg
Calcium 22 mg


1 1/2 cups shredded unsweetened coconut
1/4 cup heavy whipping cream
1 (13.5-ounce) can light coconut milk
2/3 cup sugar
3/8 teaspoon salt
1 cup coconut water
2 envelopes plus 1 teaspoon unflavored gelatin
1/2 teaspoon vanilla extract
Cooking spray
1/2 cup white rum
2 tablespoons fresh lime juice
1 whole pineapple, peeled, cored, and cut into 72 chunks
18 strawberries, halved lengthwise


1. Preheat oven to 350°.

2. Spread coconut on a baking sheet. Bake at 350° for 7 minutes or until golden, stirring after 4 minutes. Combine coconut, cream, coconut milk, sugar, and salt in a saucepan. Bring to a simmer over medium heat (do not boil). Remove from heat; cover and let stand 20 minutes.

3. Place coconut water in a medium bowl; sprinkle gelatin over top. Let stand 5 minutes or until solid.

4. Strain coconut milk mixture through a sieve over a bowl, pressing to extract liquid. Discard coconut. Gradually add coconut milk mixture to gelatin mixture, stirring with a whisk. Return mixture to pan; heat over medium heat just until gelatin dissolves (do not boil). Remove from heat; stir in vanilla. Pour mixture into an 8-inch square baking dish coated with cooking spray. Cool to room temperature. Cover and chill 4 hours or up to overnight. (The layers should separate naturally.)

5. Combine rum and lime juice in a large zip-top plastic bag; add pineapple, and seal bag. Refrigerate 4 hours or up to overnight, turning bag occasionally.

6. Drain pineapple mixture. Cut coconut mixture into 72 cubes. Thread 2 pineapple chunks, 2 gelée pieces, and 1 strawberry half alternately onto each of 36 skewers.