Pineapple Pina Colada Pops

‍

• 1 ripe pineapple, skinned, cored and cut into spears
• 1/4 cup cream of coconut (beverage aisle)
• 2 cups Malibu rum
• 1/2 cup coconut
• 4 ounce package Mauna Loa dry roasted Macadamia nuts, chopped

‍

1. Sprinkle coconut on baking sheet and toast at 300 degrees for 10-12 minutes, until lightly toasted, watching carefully so it does not overbrown.
2. Arrange pineapple spears in a glass container and pour Malibu rum over to cover.
3. Let pineapple spears soak for a few hours.
4. Remove pineapple spears from rum and skewer with wooden skewer.
5. Arrange pineapple spears on a platter.
6. Drizzle with cream of coconut.
7. Sprinkle with toasted coconut and chopped macadamia nuts.
8. Freeze until set.

Enjoy!