Piña Colada on a Stick

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.

Yield: Serves 12 (serving size: 3 skewers)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 56 Minutes
Total: 4 Hours, 56 Minutes

Nutritional Information

Amount per serving
  • Calories: 160
  • Fat: 4.7g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3g
  • Carbohydrate: 26g
  • Fiber: 2g
  • Cholesterol: 7mg
  • Iron: 1mg
  • Sodium: 92mg
  • Calcium: 22mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 3. Place coconut water in a medium bowl; sprinkle gelatin over top. Let stand 5 minutes or until solid.
  4. 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. 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. 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.
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