Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Rum | 1/2 oz (15ml) | 32 |
| Popcorn | not in our table | 0 |
| Macadamia Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup dried pineapple, chopped
- 2 teaspoons light rum (see Cook's Note)
- One 4-ounce bar white chocolate, chopped
- 1 1/2 teaspoons coconut oil
- 1 bag microwave popcorn
- 1/2 cup macadamia nuts, chopped
- 1/2 cup sweetened flaked coconut
Directions
Toss the pineapple with the rum in a bowl and let stand for 5 minutes.
Microwave the white chocolate and coconut oil in a microwave-safe bowl until fully melted.
Microwave the popcorn according to the package instructions. Transfer the popcorn to a large bowl, pour the white chocolate mixture over top and mix to fully coat. Add the macadamia nuts, coconut and rum-soaked pineapple and stir to combine.
Pour onto a parchment-lined baking sheet and let set up in the fridge 5 to 10 minutes.
Category:Pineapple Recipes
Category:Rum Recipes
Category:Chocolate Recipes
Category:Coconut oil Recipes
Category:Popcorn Recipes
Category:Macadamia nut Recipes
Category:Coconut Recipes