Griddled Frozen Pina Colada

Peel the fresh pineapple and cut it into roughly 1 1/2 inch pieces. Place the pineapple pieces onto a few sheets of paper towel to dry the surface.

Cut 6 limes in half. Dry the halves with a paper towel.

Set your griddle to medium-high heat. Using a paper towel, spread a very thin layer of vegetable oil on the griddle top. When the griddle is hot, add your pineapple. Cook until you start to see a little carmelization (about one minute), then flip.

While the pineapples are caramelizing, add the limes to the other side of your griddle. Cook for about 3-4 minutes, or until the limes are caramelized and a toasty brown. Once the pineapple chunks and limes are done, pull them from the griddle and save for later.

Clean the griddle off to prepare to toast the coconut shavings. The griddle will need to be completely dry before toasting, as any moisture will make the coconut soft and soggy. Adjust the temperature of your griddle to medium.

Add the unsweetened coconut to the cleaned griddle top. Note: Make sure the coconut is unsweetened, as the sugars in sweetened coconut will burn.

Once you see the shavings start to brown slightly, toss the coconut shavings to prevent burning. Keep tossing the coconut every 10-15 seconds until they have a golden color and crisp up. When they're done, remove them from the griddle set aside for later.

In a bowl, add a bit of heavy whipping cream and a 2-3 TBSP of powdered sugar. Whisk for 3-4 minutes, or until you have stiff peaks.

In a blender, add some ice. Add white rum, dark rum, sweetened cream of coconut, unsweetened coconut milk, your griddled pineapple, and squeeze 4 of your limes over the top. Blend everything until you've got a smooth and creamy creation. Pour the mix into a glass and then top it off with the whipped cream. For garnish, add the toasted coconut and finish with a cherry on top (optional).