Ingredients
Fruit Puree
- 1/4 cup frozen raspberries
- 2 oz water
Main Cocktail
- 1/4 cup fresh pineapple (frozen can be substituted)
- 2 oz white rum (dark rum can also be used)
- 1 oz fresh lime juice
- 1 oz Coco Lopez Cream of Coconut
- 2 oz canned coconut milk
- 1.5 cups ice
Garnish
- Fresh raspberries
- 1 pineapple wedge or pineapple leaf
Instructions
- Prepare Raspberry Puree: In a blender, combine the frozen raspberries and water. Puree until smooth. Pour the raspberry puree into a separate bowl and set aside for use in decorating the glass.
- Blend Main Ingredients: Rinse the blender to clean out residual raspberry puree, then add the fresh pineapple, white rum, fresh lime juice, Coco Lopez cream of coconut, canned coconut milk, and ice. Blend until the mixture is smooth and slushy in texture.
- Decorate Glass: Using a pastry or silicone brush, paint two opposing sides of the serving glass with the reserved raspberry puree. This adds both flavor and a beautiful visual contrast to the cocktail.
- Pour Cocktail: Carefully pour the coconut and pineapple blended mixture into the decorated glass, allowing the raspberry puree to enhance the look and flavor.
- Garnish and Serve: Garnish the cocktail with fresh raspberries and a pineapple wedge or pineapple leaf for a tropical presentation. Serve immediately to enjoy the chilled, refreshing drink at its best.
Notes
- Frozen pineapple can be used as a substitute for fresh pineapple if unavailable.
- Dark rum can replace white rum for a richer flavor profile.
- Use fresh lime juice for the best taste; bottled lime juice may alter the flavor.
- To keep the drink colder longer, chill the glass before serving.
- The raspberry puree adds a decorative and flavorful touch, but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: Blending
- Cuisine: Caribbean
