Piña Colada Slush
"This refreshing cocktail is perfect for summertime! It has a fresh pineapple flavor, and the whipped coconut topping isn't too sweet!" - Philip Lemoine, Foodland Ambassador, Instagram: @Philip_Lemoine
Ingredients
- 4 cups Fresh pineapple chunks (about half of one pineapple)
- 2 16 oz. cans Maikaʻi Coconut Water
- 1 cup Maikaʻi Coconut Cream, chilled
- 2 tablespoons Powdered sugar
- Ko Hana Hawaiian Rum Optional
- ½ Lime Optional
Instructions
- Pour two 16-oz cans of Maikaʻi coconut water into ice trays and freeze them into ice cubes the day before.
- To make the coconut topping, add 1 cup of chilled (not frozen) coconut cream to a mixing bowl and two tablespoons of powdered sugar. For a hint of tartness, squeeze in half a lime (optional). Mix with a hand mixer until it thickens.
- Peel and cut one pineapple into wedges; reserve half, about four cups, for the cocktail. If you use pre-cut frozen pineapple chunks, you do not need to freeze coconut milk ice cubes.
- Add the coconut water ice cubes and pineapple in a blender and blend until smooth.
- To assemble the cocktail, in a glass, add one shot of Kohana Rum. Next, pour in the blended pineapple smoothie, filling the glass about an inch below the top. Give it a quick mix with a spoon or chopstick.
- Top with your coconut cream topping and garnish with pineapple and lemon slices.
- Tip: To make a mocktail, leave out the Kohana Rum.
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