HOW TO MAKE

SPICED PIÑA CO­LADA MOCK­TAIL

Pretoria News - - LIFESTYLE -

IN­GRE­DI­ENTS

1½ cup frozen pineap­ple cubes

1 cup co­conut wa­ter ice cubes (from about 470ml of co­conut wa­ter)

1 can full-fat co­conut milk

½ cup co­conut cream

½ cup pineap­ple juice

3 tbs freshly squeezed lime juice maraschino cherry syrup, for swirling if de­sired fresh mint, for gar­nish fresh cher­ries, for gar­nish

METHOD

Add the frozen pineap­ple, co­conut wa­ter ice cubes, co­conut milk, cream, pineap­ple juice and lime juice to a blender and blend un­til frosty.

Serve im­me­di­ately, adding a swirl of maraschino cherry syrup on top if you’d like and gar­nish­ing with mint and cher­ries.

To make the co­conut wa­ter ice cubes, pout the co­conut wa­ter in an ice cube mould the night be­fore and freeze.

FOR AN al­co­hol-free op­tion after the fes­tive sea­son, try this spiced piña co­lada mock­tail, with pineap­ple juice and co­conut milk.

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