|Nutrition Facts (per serving)|
|Servings: 3 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 28g||139%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 4g||15%|
|Total Sugars 53g|
|Vitamin C 17mg||83%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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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
Gather the ingredients.
Place pineapple slices in a large shallow dish. Pour coconut rum to submerge slices halfway. Marinate for at least 1 hour, flipping slices halfway through. Remove pineapple slices and lightly tap dry with paper towels.
Slice bottom of ice cream container. Remove lid and cut and slice ice cream into rounds. Remove wrapping.
Sandwich 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 frozen sandwiches into melted chocolate and coat with toasted coconut flakes.
Top with maraschino cherries.