- 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
- 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
How to Make It
Preheat oven to 350°.
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.
Place coconut water in a medium bowl; sprinkle gelatin over top. Let stand 5 minutes or until solid.
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.)
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.
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.