Piña Colada Pancakes

Make the pancakes: Mix the dry ingredients in a large mixing bowl, forming a well in the center. Add the milk, egg, and rum, stirring to combine. Fold in crushed pineapple. Place a saute pan over medium heat. Pour 1/3 cup pancake batter onto the warmed pan, forming a circle with an even distribution of batter. Once bubbles start to form in the batter and a lip forms around the edge, flip pancake. Repeat until you’ve used up all of the batter. Toast the coconut: Spread Spread out coconut in a medium-sized saute pan over medium-low heat, stirring occasionally until coconut flakes are lightly golden. Set aside. Make the glaze: Whisk powdered sugar, coconut milk and pineapple juice to form a thin glaze. Drizzle atop pancakes, along with toasted, shredded coconut.