Ingredients:
- 1 small pineapple, peeled, sliced, and cored
- ¾ cup coconut rum
- 1 pint coconut ice cream
- 1 cup unsweetened coconut flakes, toasted
- 1 ½ cups bittersweet chocolate chips
- 1 ½ tablespoons coconut oil
- Maraschino cherries
Directions:
- Place pineapple slices in a small dish. Pour coconut rum over slices. Marinate for at least 1 hour, flipping the slices over halfway through.
- Remove pineapple slices and dry well with paper towels.
- Carefully slice off the bottom of your ice cream container. Remove the lid and cut away the rest of the paper container. Slice ice cream into rounds.
- Place the ice cream slices in between two pineapple slices. Freeze immediately until completely solid.
- Melt chocolate chips and coconut oil in the microwave, at 15-second intervals. Until smooth.
- Dip half of the frozen sandwiches in the melted chocolate and immediately coat with toasted coconut flakes. Top with maraschino cherries.
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