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1
Add the pineapple juice to a saucepan, sprinkle the gelatin over the juice. Let it sit for 2 minutes.
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2
Heat the pineapple juice over low heat, stirring, until the gelatin has dissolved, about 5 minutes.
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3
Stir in the coconut rum. Pour into a 8x8 pan.
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4
Refrigerate until set, about 4 hours.
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5
Cut into squares and dip the bottoms into the toasted coconut. Serve immediately.
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