Piñita Colada
Serves 12-14. Unless
you’re heavy boozers. Then, 3-4.
1 pineapple, peeled, eyed, cored, and chopped
1 tsp coconut extract
½ cup fresh lime juice
½ cup fresh orange juice
1 can (13.66 oz.) coconut milk
1 ½ cups rum
Toasted coconut
Maraschino cherries and juice
Process all ingredients except for toasted coconut,
maraschino cherries, and cherry juice in a blender until smooth. Pour into a 9 x 13 pan and place in freezer. Check on it in an hour or so. When ice crystals start forming on the
outside, rake it with a fork every hour.
Again, you have more latitude with boozy granitas because of the
alcohol.
Serve with toasted coconut and maraschino cherries on top
with a drizzle of cherry juice.
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