Make the coconut cups:

• Preheat the oven to 300 degrees F and have 12 silicon cupcake molds ready.
• What you’re looking for is a ground coconut consistency, so if you have large coconut shreds place the shreds in a food processor and pulse until your coconut is sufficiently ground. Measure out 2 cups.
• Place the ground coconut in a medium bowl and add the sugar. Mix to combine the sugar and coconut. Add the vanilla extract, followed by the egg whites. Mix until the coconut is well moistened. Press the coconut into the silicon molds evenly. I like to start from the bottom and work my way to the sides. Don’t coat the silicon cups too thickly; otherwise your cups won’t bake through and will break when you try to pop them out of the molds.
• Bake the cups for 25-30 minutes or until the coconut, especially the top is lightly golden. Remove from the oven and allow to cool. Pop the coconut cups out of the molds and place on top of a sheet of parchment to cool completely.

Makes 12 coconut cups.

Make the Piña colada filling:

• Add the cream cheese and confectioners' sugar to a bowl of an electric mixer fitted with a whisk attachment. Mix over low speed for a few seconds to combine. Add the coconut cream, rum, and vanilla extract. Increase the speed to high and whip until smooth and combined. Stop and scrape the mixer as needed.
• Continue whipping on high and add the heavy cream in 3 parts, making sure the whip cream has incorporated and thickened before each addition. Whip until the mixture is thickened and has a mousse consistency. Stop the mixer and fold in the crushed pineapple. Add the piña colada cheesecake mixture to a piping bag fitted with a round tip. A ziplock bag works here too. Be sure to snip the end of the ziplock bag. You can also spoon this situation. Spoon or pipe the piña colada cheesecake filling into the coconut cups. Place the piping bag in the freezer for 15-20 minutes. Allow it to chill for a bit.

Assemble:

• Remove the piping bag from the fridge. If it's way too cold, just run your hands on the piping bag to soften a bit. Pipe the piña colada filling inside your prepared coconut cups until you reach the top of that jammy. Right when you think you may spill it, add a little more. Chances are you probably won’t spill it. Garnish with a piece of pineapple if desired. Refrigerate until ready to serve. Then go in on that.
• Coconut cups were adapted from Half Baked Harvest's Samoa Macaroon Tarts.