When we go to Paradise Cove, I’m always tempted to order the pineapple mojito because they serve it in a pineapple cup and it makes me feel as if I’m on a tropical vacation. This past week I had a lonely pineapple staring at me for a few days and I was inspired by the ones we sip by the beach at the Cove. So, similar to carving a pumpkin, I carved out the middle of the pineapple and pureed it in a blender leaving the shell for a cup. The carving part can be a little messy and you may or may not end up with some pineapple splashes on your face! I then whipped up a very refreshing, no sugar added (so it’s not too sweet), toasted coconut pineapple cocktail! I’m loving this cocktail and it’s a total crowd pleaser! Really, who doesn’t like drinking a coconut pineapple cocktail out of a pineapple cup?! I felt pretty relaxed sitting in my backyard sipping this… all I was missing was the sand. Try it!
Toasted Coconut Pineapple Cocktail
1/2 cup shredded coconut for the rim (I toasted it in the oven for a few minutes until golden brown)
1/4 cup freshly-squeezed orange juice
1/4 cup coconut rum
1 1/4 ounce dark rum
1/2 cup pureed pineapple (puree the pineapple you carved out of the middle)
Feel free to add a dash of sugar or simple syrup if you like it sweeter.
Shake all of the ingredients in a cocktail shaker with ice for 20 seconds. Then strain into the pineapple filled with ice. Garnish the edge of the pineapple with the toasted coconut.
The best way to remove the middle is to cut a circle in the middle, leaving about 1/2 inch rim around the sides. Then cut the middle part diagonally and carve it out.