Prepare Mini Taco Boats first by preheating the oven to 400˚ then place Mini Taco Boats on a parchment lined baking sheet and spray with cooking spray.

Coat each of the Mini Taco Boats with cinnamon sugar.

Place in the oven for 8-10 minutes until golden brown.

While the Mini Taco Boats are cooling, place the cream cheese, marshmallow creme, sweetened condensed milk and vanilla into a large mixing bowl and mix starting on the lowest speed and gradually increase the speed until the ingredients are fully combined. If you aren’t using this right away, you’ll want to place in the refrigerator until ready to use.

Cut pineapple into roughly 1 inch wedges about a 1/2 and inch thick. Grill on a grill pan for 1 minute on each side or until you see some grill marks appearing. Remove from grill and let cool completely.

To assemble your dessert either spoon or pipe your filling into the Mini Taco Boats, top with a couple of slices of pineapple, a blackberry and garnish with toasted coconut.