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Piña Colada on a Stick

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 56 mins
Total time 4 hrs, 56 mins
Yield Serves 12 (serving size: 3 skewers)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.