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