Pineapple Colada Dessert

Ingredients:

• 1 can (14 oz.) can unsweetened coconut milk (chilled for at least 24 hours)

• ¼ cup toasted sweetened coconut flakes

• 6 -8 slices fresh pineapple (1/4” thick)

• ½ tsp ground cinnamon

• 6 T confectioners’ sugar

• Cooking spray

Directions:

1. Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray.

2. Arrange the pineapple slices on the cookie sheet and sprinkle with the cinnamon.

3. Bake for about 15 minutes. Let cool.

4. Open the coconut milk without shaking it and spoon the thick cream out of the can into a mixing bowl. Discard the liquid.

5. Add the confectioners’ sugar and beat on high until it is creamy and thick. Refrigerate until ready to serve. (If sitting more than 2 hours, just whip the cream up again until it is thick again.)

6. When ready to serve, place the pineapple slices on a plate and top with the cold whipped coconut cream and the coconut flakes.