This is the best “no-cook, no-bake” dessert ever! I pulled this together for a tropical BBQ I was doing and it was a hit. Hard to call this a recipe but definitely unique enough to qualify as something you’ll want to serve again and again. Soaking the pineapple in the rum is by far the best part of the dish but feel free to leave it out if you are avoiding alcohol or serving to the kids. It is still a great flavor combination.
Either coconut ice cream or sorbet works (I can usually find one of those in my supermarket.) Can’t find coconut? Try pineapple sorbet or plain vanilla ice cream.
I like to buy my pineapple and core it myself but I have seen pineapple spears pre-cut at the grocery store. Nothing is stopping you from using chunks of pineapple or rings too. Just don’t use the canned pineapple for this. That pineapple has already been soaking in liquid so it just doesn’t pick up the rum the same way fresh pineapple does (plus it doesn’t taste as great). Sweetened coconut works just fine as does other types of chopped nuts… use what you like.
If you like this recipe, try my other fresh pineapple dessert that I serve with whipped coconut cream (Awesome!). If you like the idea of the rum soaked pineapple, try my Frozen Pina Colada… I garnish with a rum soaked pineapple spear for a great kick. Enjoy!
Malibu-Pineapple with Coconut Sorbet & Macadamia Nuts
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Fresh pineapple, skinned and cored, cut into spears
- 1/2 Cup Malibu Rum
- 1 Cup Coconut Sorbet or Ice Cream
- 1/4 Cup Unsweetened Coconut flakes
- 1/4 Cup Macadamia nuts, chopped
Instructions
- Place the cut pineapple spears in a large storage container and cover with the Malibu Rum. Cover with the lid and keep in the fridge for 1 – 4 hours. Turn the pineapple a couple of time to be sure it is soaking up the rum.
- When ready to serve, lift 3 spears out of the container and let excess rum drip off. Place on a serving plate. Add two small scoops of the sorbet or ice cream on the side then sprinkle the dish with both the coconut flakes and the chopped macadamia nuts. Enjoy!
