Related Posts

Share This

Pina Colada Skewers


I had some friends over late in the summer and was looking for an easy and fun dessert. Earlier that week my Cooking Light magazine came and it had the perfect thing: Pina Colada Skewers!!!

It’s a dessert and cocktail in one! They were a huge hit!


They take some time because you need to soak the pineapple overnight and the gelee needs to set for at least 4 hours. So plan accordingly, but they are so worth it!!!

I would highly recommend getting longer toothpicks, as mine were too short and I had to minimize the amount of fruit on each one.


 Pina Colada Skewers     (click here to print recipe without pictures)

1 1/2 cups shredded unsweetened coconut
1/4 cup heavy whipping cream
1 (13.5-ounce) can light coconut milk
2/3 cup sugar
3/8 teaspoon salt
1 cup coconut water
2 envelopes plus 1 teaspoon unflavored gelatin
1/2 teaspoon vanilla extract
Cooking spray
1/2 cup white rum
2 tablespoons fresh lime juice
1 whole pineapple, peeled, cored, and cut into 72 chunks
18 strawberries, halved lengthwise

1. Preheat oven to 350°.
2. Spread coconut on a baking sheet. Bake at 350° for 7 minutes or until golden, stirring after 4 minutes. Combine coconut, cream, coconut milk, sugar, and salt in a saucepan. Bring to a simmer over medium heat (do not boil). Remove from heat; cover and let stand 20 minutes.
3. Place coconut water in a medium bowl; sprinkle gelatin over top. Let stand 5 minutes or until solid.
4. Strain coconut milk mixture through a sieve over a bowl, pressing to extract liquid. Discard coconut. Gradually add coconut milk mixture to gelatin mixture, stirring with a whisk. Return mixture to pan; heat over medium heat just until gelatin dissolves (do not boil). Remove from heat; stir in vanilla. Pour mixture into an 8-inch square baking dish coated with cooking spray. Cool to room temperature. Cover and chill 4 hours or up to overnight. (The layers should separate naturally.)
5. Combine rum and lime juice in a large zip-top plastic bag; add pineapple, and seal bag. Refrigerate 4 hours or up to overnight, turning bag occasionally.

6. Drain pineapple mixture. Cut coconut mixture into 72 cubes. Thread 2 pineapple chunks, 2 gelée pieces, and 1 strawberry half alternately onto each of 36 skewers.


(from Cooking Light)