Boozy Piña Colada Kabobs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
If you don't feel like peeling and coring a pineapple, you can buy two cans of pineapple chunks instead. Just be sure to drain the juices from the can before infusing the pineapple with rum.
Ingredients
1 pineapple, peeled and cored
1 bottle rum
1 can cream of coconut, 14 ounces
1 tbsp. sugar
1 package flaked coconut
Instructions
Chop the pineapple into bite-sized pieces, then place in a bowl and cover with rum. Store in the fridge for at least two hours (or you can leave it overnight) to infuse the pineapple with alcohol.
Empty the cream of coconut into a bowl—the top is solid and will look like candle wax, with coconut juice underneath, so don't freak out—and add the sugar. Beat on medium speed for about 2 to 3 minutes, or until the coconut cream has thickened to the consistency of pancake batter. (You could also use only the coconut solids and beat that in the mixer, which would create more of a whipped cream-like dip.)
Place 2 to 3 pieces of pineapple on each toothpick and dip it into the coconut cream, then dip the bottom in flaked coconut. Place the kabobs in the fridge to set for at least 15 to 20 minutes before serving.
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