Stir together coconut, gingersnap cookies, and nuts. Set aside.
Whisk together sweetened condensed milk and dark rum. Set aside.
Using a large sharp knife, slice the pineapple in half with leaves intact. To do this, place the pineapple on a cutting board with the bottom facing you. Start the knife in the center of the pineapple and cut toward the bottom. Remove the knife, spin the cutting board around, so that the leaves are facing you. Start at the center and work your way towards the top of the leaves, until the pineapple is split in half.
Cut the core from each pineapple half and discard. Using a smaller sharp knife, cut the remaining pineapple out of the shell, into 1-inch cubes. Using a spoon, spoon out the cubes the best you can.
Arrange pineapple halves skin side down on a rimmed baking sheet.Fill each half with pineapple cubes. Drizzle each pineapple with half of the sweetened condensed milk mixture. Top the pineapples and milk mixture with the coconut mixture. Drizzle with the remaining milk mixture.
Bake for 20 to 25 minutes or until golden brown and bubbly.
The longer this is in the oven the better. Loosely cover with foil the last 10 to 15 minutes if the coconut starts to get too brown.Recipe adapted from Wives With Knives
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