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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 fresh pineapple, peeled, cored, cubed (about 4 cups) |
2 tablespoons coconut rum |
1/3 cup all-purpose flour |
1/3 cup firmly packed dark brown sugar |
1/3 cup cold butter or margarine, cut up |
1 cup crumbled white chocolate-and-macadamia nut cookies |
1/2 cup sweetened flaked coconut |
simple coconut ice cream (optional) |
Directions:
1. Combine pineapple and rum; spoon into a 9-inch baking dish or 6 (5-inch) individual baking dishes.
2. Combine flour and sugar; cut in butter with pastry blender or fork until mixture is crumbly. Stir in cookie crumbs and coconut; sprinkle over pineapple.
3. Bake at 400 ° for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.
4. Note: For testing purposes only, we used Pepperidge Farm Tahoe White Chocolate Macadamia BIG Cookies.
5. *2 (20-ounce) cans pineapple chunks in juice, drained, may be substituted.
6. **1 teaspoon coconut extract may be substituted for coconut rum
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