Ingredients:

  • 3 cups (450g) frozen pineapple chunks
  • 0.5 cup (120ml) chilled pineapple juice, unsweetened
  • 0.5 cup (120ml) cream of coconut
  • 0.25 cup (60ml) full-fat canned coconut milk, chilled
  • 1 tablespoon fresh lime juice
  • 0.25 teaspoon sea salt
  • 0.5 teaspoon vanilla extract

Instructions:

  1. Chill your glasses. Place your serving glasses in the freezer for at least 10 minutes. Note: A cold glass prevents the drink from melting at the edges immediately.
  2. Layer the liquids. Pour the pineapple juice, cream of coconut, coconut milk, lime juice, vanilla, and salt into the blender base. Note: Putting liquids in first prevents the blades from getting stuck.
  3. Add the frozen fruit. Dump the 3 cups of frozen pineapple chunks on top of the liquid layer.
  4. Pulse to break. Use the pulse setting 5-6 times until the large chunks are broken into small pebbles.
  5. High speed vortex. Turn the blender to its highest setting for 20-30 seconds until the sound changes to a low, smooth hum.
  6. Check the consistency. Stop the motor and stir with a spatula. If it’s too thick to pour, add 1 tablespoon of pineapple juice and pulse again.
  7. Taste test. Dip a spoon in; it should be velvety and bright. If it's too sweet, add another squeeze of lime.
  8. The final pour. Divide the mixture between your two chilled glasses until a thick peak forms at the top.