Happy hour meets dessert in this kinda boozy, totally beachy treat. You’ll soak pineapple rounds in coconut rum, then use them to sandwich coconut ice cream. Freeze ’em up, then finish them with a white chocolate and coconut flake dip. We recommend serving with a maraschino cherry on top and Jimmy Buffet on the side.
- 1 medium-sized pineapple
- 3/4 cup coconut rum
- 1 pint coconut ice cream
- 1 cup unsweetened coconut flakes, toasted
- 1 1/2 cups white chocolate chips
- 1 1/2 tablespoons coconut oil
- Maraschino cherries
- Peel, slice, and core pineapple.
Place pineapple slices in a large shallow dish. Pour coconut rum to submerge the slices halfway. Marinate for at least 1 hour, flipping the slices halfway through.
Remove the pineapple slices and lightly tap dry with paper towels.
Slice the bottom of the ice cream container. Remove the lid and cut and sliced ice cream into rounds. Remove the wrapping.
Sandwich the ice cream between two pineapple slices. Freeze immediately until solid.
Melt chocolate chips and coconut oil in the microwave at 15 second intervals. Stir until fully melted.
Dip half the frozen sandwiches into the melted chocolate and coat with toasted coconut flakes.
Top with maraschino cherries.