Photo: Randy Mayor
Hands-on Time
12 Mins
Total Time
4 Hours 25 Mins
Yield
Serves 8 (serving size: about 2/3 cup)

You'll like our way of losing almost all the sat fat while keeping the delicious coconutty goodness. Freezing the pineapple adds a velvety texture and keeps the cocktail frozen longer. The riper the pineapple, the more concentrated the flavor will be.

How to Make It

Step 1

Combine 2 cups coconut and evaporated milk in a medium saucepan over medium heat, and cook until tiny bubbles form around edge (do not boil), about 7 minutes. Remove from heat. Cover and chill at least 4 hours or up to overnight.

Step 2

Arrange pineapple in a single layer on a baking sheet; freeze at least 1 hour or until firm.

Step 3

Strain coconut mixture through a sieve over a medium bowl, pressing coconut with the back of a spoon to remove as much milk as possible. Discard solids.

Step 4

Combine pineapple, ice cubes, rum, juice, and agave nectar in a blender; process mixture until smooth. Add milk mixture, and process until smooth. Serve with pineapple slices.

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