Pineapple Coconut Crush with Black Pepper

Prep time: 5min
Total time: 10min
Serves: 6
4 cups
ice cubes
1 L
1 cup
frozen pineapple chunks
250 mL
1 cup
pineapple juice
250 mL
1/2 cup
canned cream of coconut
125 mL
3 oz
coconut rum, such as Malibu
90 mL
3 oz
dark rum
90 mL
3 tbsp
grenadine syrup
45 mL
freshly cracked black pepper, for serving
6
orange wedges, for garnish (optional)
6
cherries, for garnish (optional)
Per serving (1/6 of the recipe):
calories
200
fat
4 g
saturated fat
4 g
carbs
41 g
sugar
36 g
protein
0.5 g
fibre
1 g
sodium
20 mg

Directions

  1. Combine ice, frozen pineapple, pineapple juice, cream of coconut, coconut rum, dark rum and grenadine in a blender. Pulse until slushy.

  2. Pour mixture into tall glasses. Sprinkle with black pepper. Serve with straw and garnish each glass with an orange wedge and cherry, if using.

Tip

Freeze your own fresh pineapple by laying pieces on a plastic-lined baking sheet. Once frozen, transfer to pieces to a resealable plastic bag.