Piña Colada On A Stick

• 1 1/2 cups shredded unsweetened coconut
• 1/4 cup heavy whipping cream
• 1 (13.5-ounce) can light coconut milk
• 2/3 cup sugar
• 3/8 teaspoon salt
• 1 cup coconut water
• 2 envelopes plus 1 teaspoon unflavored gelatin
• 1/2 teaspoon vanilla extract
• Cooking spray
• 1/2 cup white rum
• 2 tablespoons fresh lime juice
• 1 whole pineapple, peeled, cored, and cut into 72 chunks
• 18 strawberries, halved lengthwise

1. Preheat oven to 350u0b0.
2. Spread coconut on a baking sheet. Bake at 350u0b0 for 7 minutes or until golden, stirring after 4 minutes. Combine coconut, cream, coconut milk, sugar, and salt in a saucepan. Bring to a simmer over medium heat (do not boil). Remove from heat; cover and let stand 20 minutes.
3. Place coconut water in a medium bowl; sprinkle gelatin over top. Let stand 5 minutes or until solid.
4. Strain coconut milk mixture through a sieve over a bowl, pressing to extract liquid. Discard coconut. Gradually add coconut milk mixture to gelatin mixture, stirring with a whisk. Return mixture to pan; heat over medium heat just until gelatin dissolves (do not boil). Remove from heat; stir in vanilla. Pour mixture into an 8-inch square baking dish coated with cooking spray. Cool to room temperature. Cover and chill 4 hours or up to overnight. (The layers should separate naturally.)
5. Combine rum and lime juice in a large zip-top plastic bag; add pineapple, and seal bag. Refrigerate 4 hours or up to overnight, turning bag occasionally.
6. Drain pineapple mixture. Cut coconut mixture into 72 cubes. Thread 2 pineapple chunks, 2 gelee pieces, and 1 strawberry half alternately onto each of 36 skewers.

unsweetened coconut, heavy whipping cream, light coconut milk, sugar, salt, coconut water, unflavored gelatin, vanilla, cooking spray, white rum, lime juice, pineapple, strawberries

Taken from www.myrecipes.com/recipe/pina-colada-on-stick (may not work)