• 1 small to medium-sized pineapple, peeled, sliced, and cored
  • 3/4 cup coconut rum
  • 1 pint coconut ice cream
  • 1 cup unsweetened coconut flakes, toasted
  • 1 1/2 cups white chocolate chips
  • 1 1/2 tablespoon coconut oil
  • Maraschino cherries


  1. Place pineapple slices in a large shallow dish. Pour coconut rum to submerge the slices halfway.
  2. Marinate for at least 1 hour, flipping the slices over halfway through.
  3. Remove pineapple slices and dry well with paper towels.
  4. 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.
  5. Sandwich the ice cream slices in between two pineapple slices.
  6. Freeze immediately until completely solid.
  7. Melt chocolate chips and coconut oil in the microwave, at 15 second intervals. Stir until fully melted.
  8. Dip half of the frozen sandwiches in the melted chocolate and immediately coat with toasted coconut flakes.
  9. Top with maraschino cherries.