Easy Pina Colada Fudge

5 cups white chocolate chips

• 4 tablespoons butter

• 1 can sweetened condensed milk

• 1 8oz can crushed pineapple

• 1 tablespoon coconut milk

• 1 cup shredded coconut

• 1 oz spiced rum (to taste)

Butter an 8x8x2 inch pan. Line with wax paper or plastic wrap. Drain pineapple reserving juice. Combine pineapple juice, rum, coconut milk – mixing well.

In a double boiler* - melt chocolate, butter, and sweetened condensed milk until smooth. Be careful not to burn. Add liquid 1 tablespoon at a time stirring after each. (more or less to your taste)

Remove from heat. Add crushed pineapple (I added only half the can.) and coconut. Pour into pan. Cool. Tip: let cool outside of the refrigerator for 30 minutes so that no condensation mars the top. Refrigerate overnight. Remove from pan. Cut into pieces. Store in a covered container.