Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 fresh pineapple, peeled, cored, cubed (about 4 cups)*
• 2 Tbsp. coconut rum**
• 1/3 cup all-purpose flour
• 1/3 up 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)
• 1/2 gallon softened vanilla ice cream
• 1 (16 oz.) can cream of coconut
• 1/2 to 1 cup sweetened flaked coconut

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 degrees for 30 minutes or until golden. Serve with Simple Coconut Ice Cream, if desired.

4. Simple Coconut Ice Cream:

5. Stir together vanilla ice cream, cream of coconut and sweetened flaked coconut in a large a bowl. cover and freeze 8 hours or until firm.

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