no cooking rummy piña colada bites

How To Make no cooking rummy piña colada bites

• 1

  Chop the pineapple into bite-sized pieces, then place in a bowl and cover with rum. Store in the fridge for at least two hours (OR you can leave it overnight) to infuse the pineapple with alcohol.
• 2

  Empty the cream of coconut into a bowl—the top is solid and will look like candle wax, with coconut juice underneath, so don't freak out—and add the sugar.
• 3

  Beat on medium speed for about 2 to 3 minutes, or until the coconut cream has thickened to the consistency of pancake batter. (You could also use only the coconut solids and beat that in the mixer, which would create more of a whipped cream-like dip.)
• 4

  Place 2 to 3 pieces of pineapple on each toothpick and dip it into the coconut cream, then dip the bottom in flaked coconut. Place the kabobs in the fridge to set for at least 15 to 20 minutes before serving.
• 5

  Note: The glaze will not harden, so the bites may be a bit drippy, but if you're anything like the group around here, you'll be eating them too fast to notice.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card