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Pina Colada Skewers


- 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.



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.