Enjoy a taste of the tropics. Fresh pineapple, coconut milk and dark rum are blended with a rich shot of coconut oil. Adapted from Self.
|4 ounces ||Coconut milk|
|¾ ounce||Almond syrup|
|2 teaspoons||La Tourangelle Coconut Oil, slightly heated|
|1 ½ ounces||Fresh pineapple chunks|
|1 cup||Ice cubes|
|1 ½ ounces ||Dark rum|
|2 tablespoons||Toasted coconut flakes, divided|
Add coconut milk and almond syrup in a blender.
While blending, slowly pour in coconut oil that has been slightly heated.
Blend until smooth, about 20 seconds.
Add fresh pineapple, 4 to 5 ice cubes (about a cup of ice), dark or aged rum and 1 tablespoon toasted coconut flakes.
To serve, top with 1 tablespoon toasted coconut flakes.
Recipe can be doubled to serve 2.
For a more icy texture, freeze the pineapple before blending.