Pineapple Coconut Crush with Black Pepper
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 10 mins
- Serves
- 6
Ingredients
- 4 cups
- ice cubes
- 1 L
- 1 cup
- frozen pineapple chunks
- 250 mL
- 1 cup
- pineapple juice
- 250 mL
- 1/2 cup
- canned cream of coconut
- 125 mL
- 3 oz
- coconut rum, such as Malibu
- 90 mL
- 3 oz
- dark rum
- 90 mL
- 3 tbsp
- grenadine syrup
- 45 mL
- freshly cracked black pepper, for serving
- 6
- orange wedges, for garnish (optional)
- 6
- cherries, for garnish (optional)
Directions
Step 1
Combine ice, frozen pineapple, pineapple juice, cream of coconut, coconut rum, dark rum and grenadine in a blender. Pulse until slushy.
Step 2
Pour mixture into tall glasses. Sprinkle with black pepper. Serve with straw and garnish each glass with an orange wedge and cherry, if using.
Tip
Freeze your own fresh pineapple by laying pieces on a plastic-lined baking sheet. Once frozen, transfer to pieces to a resealable plastic bag.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 200
- Fat:
- 4 g
- Saturated Fat:
- 4 g
- Carbs:
- 41 g
- Fibre:
- 1 g
- Sugar:
- 36 g
- Sodium:
- 20 mg
