for 300 g

Pineapple

50 g	Dried pineapple slices, finely chopped

Popcorn

1 tbsp	peanut oil
150 g	popcorn

Rum glaze

1 bag	white cake icing
4 cl	rum
1 tbsp	coconut oil
¼ tsp	salt
4 tbsp	coconut flakes

How it's done

Pineapple

Spread the pineapple on a baking tray lined with baking paper.

To dry

Approx. 90 mins. in an oven preheated to 80°C (convection), keeping the oven door slightly ajar with the handle of a wooden spoon. Remove the pineapple, allow to cool slightly, chop finely again.

Popcorn

Heat the oil in a wide pan. Add the corn kernels, cover immediately and leave to pop over a medium heat for approx. 6 mins. Place the popcorn in a bowl, set aside.

Rum glaze

Melt the cake icing in a bain-marie or microwave. Pour into a bowl. Add the rum, coconut oil and salt, mix. Pour the glaze over the popcorn, mix with a wooden spoon. Add the coconut flakes and pineapple, mix, spread on a baking tray lined with baking paper, leave to cool.

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