Pina Colada Bites
A dessert twist on the popular pina colada drink, these Pina Colada Bites turn a classic cocktail into individual boozy pineapple bites!
Servings: 40 bites
Ingredients
- 1 large pineapple cubed
- 2 cups dark rum
- 1 cup sweetened shredded coconut toasted
- 1/2 cup heavy whipping cream
- 2 tbsp cream of coconut
- 2 tbsp powdered sugar
- 1 (11 oz) jar maraschino cherries drained and patted dry
Instructions
- Chop the pineapple into bite-sized chunks. Place them in a bowl and cover with rum, then store in the refrigerator for at least two hours (or up to overnight) to infuse the pineapple with the alcohol.
- Drain the pineapple. (If you’re like me, you’ll want to store the drained pineapple infused rum in an airtight jar and reserve for future cocktails).
- Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet. Bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown, then set aside.
- In a medium mixing bowl, combine heavy whipping cream, cream of coconut, and powdered sugar. Using an electric mixer, whip the mixture until it reaches stiff peaks.
- Skewer a maraschino cherry then a boozy pineapple chunk onto each toothpick, then dip the bottom of the pineapple into the coconut cream mixture, then directly into the toasted shredded coconut from earlier.
- Refrigerate until ready to serve!