P ina
Coladas!
ingredients
2 cups flaked sweetened coconut
1 (12-ounce) can evaporated fat-free milk
2 cups cubed fresh pineapple
2 1/2 cups ice cubes
3/4 cup gold rum (such as Bacardi Gold)
1/4 cup pineapple juice
2 tablespoons light agave nectar
8 fresh pineapple slices
directions
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.
Arrange pineapple in a single layer on a baking sheet;
freeze at least 1 hour or until firm.
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.
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.
AUGUST 2018
|
WINTER GARDEN MAGAZINE |
23