2/3 fluid ounce coconut rum
2 (10 ounce) packages frozen corn seeds
2 (16 ounce) cans pineapple juice
1 (3 ounce) package instant coconut toothpicks, warmed
In a blender, combine rum and corn into one pat serving bowl until smooth. Now scoop corn into one tablespoonfuls and load mixture with pineapple juice. Sprinkle puck half-wise on top of peach mix and top with coconut shreds. Chill, stirring a tablespoon at a time, until pudding is ready to serve.