You may remember that yesterday I was mad joyous about having finally succeeding in finding a brand of coconut milk that actually turns into coconut cream easily.
Well, I was pretty joyous about it all day, and so joyous that I was just spreading that shit on everything.
And so, this amazing little treat was born. So simple and so obvious, and yet I’d never thought to try it before.
I love almost any cocktail you can think of (mojitos and Long Island iced teas being favourites) but nothing can match the tropical creaminess of a pina colada. Refreshing, decadent and filling all at once, everyone loves them. Also, rum is the best spirit there is, so this gorgeous combination of white rum, cream of coconut and pineapple is simply heavenly.
As well as a cocktail replacement, these are also a lovely, light afternoon treat for when you hit the work wall (so let’s say 3pm). If you’ve got guests coming over, these are a great little after-dinner treat too.
8-12 bite-size pieces of pineapple
1 cup of whipped coconut cream made to this recipe
Top each piece of pineapple with a teaspoon of whipped cream
No, really. That’s it.
You will be amazed at how delicious these actually are. I’m horribly spoiled, because here in the tropics both coconut and pineapple are cheap, plentiful and beautifully juicy, but wherever you are in the world, try to choose a ripe pineapple that’s of good quality; preferably organic.
Enjoy – and don’t forget the cocktail too!