1 c Water
1 c Sugar
1/2 c Unsweetened coconut milk;
-(stir the coconut milk well
-before measuring)
1/3 c Light rum
1 Pineapple; (4 c); peeled,
-cored, and diced
Shaved or crushed ice
3/4 c Unsweetened shredded
-coconut; lightly toasted
Combine the water and sugar in a small saucepan and cook over
medium-high heat, stirring, until the mixture comes to a boil and the
sugar has dissolved. Let cool to room temperature.
Put the syrup, coconut milk, rum, and 3 cups of the pinapple in a
blender and blend until smooth. Let chill completely.
For each serving, put about 2 tb of the remaining pineapple in a
serving dish or glass. Fill halfway with shaved ice, add 2 tb
pineapple, then top with shaved ice. If you have pineapple left over,
place it on top. Drizzle 6 to 8 tb of the syrup over the top and
garnish it with the coconut. Serve immediately.
