Ingredients
- 60 ml Light rum
- 30 ml Cream of coconut
- 30 ml coconut milk
- 180 ml Pineapple juice (fresh)
- 270 ml Crushed ice (8–10 oz, adjust to taste)
Instructions
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Prepare a shaking tin and add 60 ml light rum.
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Add 30 ml cream of coconut and 30 ml coconut milk.
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Pour in 180 ml fresh pineapple juice.
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Add 240-300 ml crushed ice, depending on your preference.
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Blend with an immersion blender until frothy.
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Pour into a chilled glass without straining.
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Garnish with pineapple wedges and fronds, then serve.
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