Piņa Colada

Enjoy a taste of the tropics. Fresh pineapple, coconut milk and dark rum are blended with a rich shot of coconut oil. Adapted from Self.

4 ounces Coconut milk
¾ ounceAlmond syrup
2 teaspoonsLa Tourangelle Coconut Oil, slightly heated
1 ½ ouncesFresh pineapple chunks
1 cupIce cubes
1 ½ ounces Dark rum
2 tablespoonsToasted coconut flakes, divided

 

Add coconut milk and almond syrup in a blender.

While blending, slowly pour in coconut oil that has been slightly heated.

Blend until smooth, about 20 seconds.

Add fresh pineapple, 4 to 5 ice cubes (about a cup of ice), dark or aged rum and 1 tablespoon toasted coconut flakes.

To serve, top with 1 tablespoon toasted coconut flakes.

Notes:
Recipe can be doubled to serve 2.

For a more icy texture, freeze the pineapple before blending.


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