1 pineapple
1 small glass of sweet coconut cream
2 tablespoons of rum
1/2 cup of shredded coconut
1 pineapple
1 small glass of sweet coconut cream
2 tablespoons of rum
1/2 cup of shredded coconut
Cut the pineapple in half horizontally and remove the pulp without piercing the skin
Mash the pulp lightly in a blender and transfer to a pan
Heat over low heat, allowing the liquid that forms to evaporate, and add the sweet coconut cream and shredded coconut
Cook for an additional 3 minutes and turn off the heat
Let it cool and add the rum
Mix well and fill this filling into the pineapple shells
Serving with ice cream.
