3 c. fresh pineapple chunks
2 tbsp. rum (optional)
1 pt. vanilla ice cream
1 c. flaked coconut, toasted

Combine pineapple chunks and rum. Place 1/4 cup chunks into each of 6 parfait glasses. Top each with 2 heaping tablespoons ice cream and 1 heaping tablespoon coconut. Repeat layers. Serves immediately. Makes 6 servings.

Or use 2 (20 ounce) cans pineapple chunks, drained.

Note: To toast coconuts, spread in shallow pan and heat in 350 degree oven for 7 to 12 minutes, stirring frequently.