Noble Pig came up with this fabulous taste of Hawaii. Coconut, ginger snaps and macadamias drenched in rum spiked sweetened condensed milk top half a pineapple. Amazing to look at and eat.
Wives with Knives altered the serving of the recipe, showing how to make it in the pineapple but cut it before baking for easier serving.
I took the original, doubled it and made it in a 9×13 pan in order to make the serving even easier. You know me – not as concerned with making it look great as making it easy. I also wanted to be able to use the whole can of sweetened condensed milk instead of just part of the can. And I was disinclined to acquiesce to buying a bottle of rum (a tiny nod to Pirates of the Caribbean), so I used rum extract instead.
I must say, it looks more impressive baked in the pineapple than in the pan. But this was much easier to serve. And a double recipe makes a lot! So only make two pineapples worth if you’ve got a crowd.
I added a scoop of vanilla ice cream to ours too. Every dessert gets better with a scoop of ice cream.
Here’s what you’ll need to make this taste of Hawaii:
I did leave the rum extract out of this photo. You can find rum extract in the baking aisle of the grocery, near the vanilla.
- 1 cup crushed gingersnaps
- 1½ cups (7 oz) coconut
- 1½ cups (7 oz) macadamia nuts
- 14 oz can sweetened condensed milk
- 2½ tsp. rum extract
- 2 pineapples, cored and cut into bite-size pieces
- Stir gingersnaps, coconut and macadamia nuts together in a bowl.
- In a separate bowl, stir sweetened condensed milk and rum extract together.
- Place pineapple in 9x13 pan.
- Pour half of sweetened condensed milk over the top of pineapple.
- Top with all of the cookie/coconut/macadamia nuts.
- Pour remaining sweetened condensed milk over the top of crumbs and pineapple.
- Bake at 325 for 20-30 minutes or till hot and bubbly. Cover with foil part way through if it's getting too brown.