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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.

Ann Taylor Pittman
Recipe by Cooking Light July 2014

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Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary test

hands-on:
56 mins
total:
4 hrs 56 mins
Yield:
Serves 12 (serving size: 3 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

160 calories; fat 4.7g; saturated fat 3.6g; mono fat 0.6g; poly fat 0.2g; protein 3g; carbohydrates 26g; fiber 2g; cholesterol 7mg; iron 1mg; sodium 92mg; calcium 22mg.
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