Pineapple Coconut Crush with Black Pepper
Prep Time
Serves
Cooking Mode
4 cups ice cubes
1 cup frozen pineapple chunks
1 cup pineapple juice
½ cup canned cream of coconut
3 oz coconut rum, such as Malibu
3 oz dark rum
3 tbsp grenadine syrup
freshly cracked black pepper, for serving
6 orange wedges, for garnish (optional)
6 cherries, for garnish (optional)
4 cups ice cubes
1 cup frozen pineapple chunks
1 cup pineapple juice
½ cup canned cream of coconut
3 oz coconut rum, such as Malibu
3 oz dark rum
3 tbsp grenadine syrup
freshly cracked black pepper, for serving
6 orange wedges, for garnish (optional)
6 cherries, for garnish (optional)
Directions
1Combine ice, frozen pineapple, pineapple juice, cream of coconut, coconut rum, dark rum and grenadine in a blender. Pulse until slushy.
2Pour mixture into tall glasses. Sprinkle with black pepper. Serve with straw and garnish each glass with an orange wedge and cherry, if using.
Tips
1
Freeze your own fresh pineapple by laying pieces on a plastic-lined baking sheet. Once frozen, transfer to pieces to a resealable plastic bag.
Disclaimer
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Personal Note
Personal Note
