From 2 cans of sliced pineapple very thoroughly drain the juice and collect. (Only 1 can of pineapple is needed, so use the 2nd differently). Turn 1 can (leave pineapple in) upside down and let it stand for a while so that all the juice really drains out.
Measure out 400 ml of the collected juice, add 1 sachet of gelatine and heat while stirring constantly, but do NOT boil.
After about 7 minutes, add 100 ml of white rum and about 4 tablespoons of fine coconut flakes (called coconut flour) and stir.
Put the drained can of pineapple back right side up and fill to just below the rim with the hot jelly mixture. Let set in the refrigerator for at least 5 hours.
The coconut flour will settle on top, but this looks good.
Pour rest of liquid into another container. To serve, run a knife around the can once to loosen the jello. Then invert onto a flat surface and carefully pull off can – pineapple jello tower will remain standing.
Cut along between the slices, open and dust with coconut flour. Another dollop of cream?
You’re welcome!
