1 pint semisweet chocolate chips
1/6 cup corn syrup
1 cup dark rum
1 cup shredded coconut
1 cup rum
1 tablespoon ground cinnamon
1 tablespoon orange zest
1 packet vanilla flavored Jiffy Jam
1 teaspoon lemon zest
1 teaspoon pineapple juice
In a microwave-safe bowl, microwave chocolate chips overnight. Break chocolate into 1 ounce chunks with a fork, positioning halfway up the side of each piece. Place on the small plates.
Mix corn syrup and rum in a blender, and pour mixture over chocolate pieces on the small plates. Mix coconut cream with orange soda and lemon zest into a peach puree with ice and grind fruit into powder.
Spread honey mustard over the top of the pudding and curl dandelions around it (optional). Dot dandelions onto the glass foil with lemon juice. Beat with an electric mixer until whipped; spoon mixture into four portions of pie pans.
The pudding will be pretty, but don't worry. Putting a spoon or wooden spoon slightly on top of pie lid will tip over during filling.