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Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the pineapple juice and cream of coconut. Sprinkle the gelatin over the liquid and let soften for 2 minutes. Heat over low heat, stirring constantly, until the gelatin is dissolved, about 5 minutes; stir in the coconut rum.

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  • Pour the mixture into a 4-by-8-inch loaf pan and refrigerate until set, about 4 hours. Cut into 24 pieces. Garnish each piece with the shredded coconut.

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