First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you'll be missing is the sand between your toes.
INGREDIENTS
- 6-7 CHUNKS OF PINEAPPLE
- 1 TEASPOON SUGAR
- 1 TABLESPOON COCONUT CREAM
- 50ML BACARDI CARTA BLANCO
- 50ML FRESH PINEAPPLE JUICE
- ICE
INSTRUCTIONS
- Place all your ingredients into the blender (apart from the garnish!) and blend until a smooth consistency
- Pour into a chilled (or even better, frozen) glass, then add your garnish and serve
GARNISH
Pineapple triangle
SHOP THE BOTTLES
