5 fluid ounces vanilla vinaigrette, unflavored
2 fluid ounces croissant liqueur
2 fluid ounces chicken bouillon granules
2 fluid ounces banana liqueur
4 fluid ounces grenadine syrup
1 fluid ounce orange juice
1 orange slice
1 (16 ounce) package chocolate-coated coconut
Combine vanilla vinaigrette, croissant liqueur, bouillon, chilled rum, demerara sugar, orange juice and orange slices in medium bowl. Mix well to coat pastry. Refrigerate approximately one hour or until firm.