PINA COLADA ROLL

Steps:

• 1. The day before: In small bowl, place drained pineapple and coconut; add about 1 tsp. rum (I used Capt. Morgan Spiced Rum). Stir to combine well. Cover and marinate overnight in the refrigerator. The liquid should be mostly absorbed when you're ready to use it.
• 2. Place chocolate in microwave on low heat until it is melted; I had to add a 1/2 tsp. of oil to get it to keep from getting hard before I got it all used up.
• 3. Wrap tortillas in damp paper towels and microwave on 40% power for about 30 seconds, until they are warm and pliable.
• 4. Peel and slice banana in half and then slice it lengthwise (4 pcs). Spread 1 Tbsp melted chocolate on center of tortilla, just what the banana pieces will cover; lay banana pieces side by side, cut side up; drizzle just a few drops of chocolate on bananas; top with pineapple/coconut mixture (about 6 pcs. of pineapple fit on top of bananas). Drizzle with a little bit more chocolate!
• 5. Sprinkle some chopped pecans over and then roll up as for a burrito, keeping it as taut as you can and fold in sides. I used toothpicks to keep it closed (see pic).
• 6. Deep fry in oil for about 3-4 minutes, until they are crisp and light brown. Remove with tongs and place on paper towel on a rack. Let cool.
• 7. When cool, drizzle yet a little more chocolate over and then squirt a nice amount of whipped cream in center of top, then put a cherry on that. Sprinkle with a few more pecans.
• 8. This is NOT finger food, you'll have to cut with a sharp knife and eat it with a fork...Enjoy!