Ingredients:

  • 2 cups (300g) frozen pineapple chunks
  • 1 cup (240ml) chilled unsweetened pineapple juice
  • 1/2 cup (120ml) pure coconut water
  • 1/2 cup (120ml) full-fat canned coconut cream
  • 1 tbsp freshly squeezed lime juice
  • 1 pinch flaky sea salt
  • Fresh pineapple wedges for garnish
  • Dried coconut flakes for the rim

Instructions:

  1. Place your hurricane glasses or mason jars in the freezer for 10 minutes prior to blending to ensure the mocktail stays frosty.
  2. Add the frozen pineapple chunks, pineapple juice, coconut water, coconut cream, lime juice, and sea salt into a high-speed blender.
  3. Start the blender on the lowest speed to break down the frozen fruit, then gradually increase to high. Blend for 45–60 seconds until a velvety, soft-serve consistency is achieved.
  4. Taste for balance; add a splash more coconut water if too thick. Pour into the chilled glasses.
  5. Rim the glass with dried coconut flakes and garnish with a fresh pineapple wedge before serving.