Celebrate summer with this fruity, boozy smoothie! Whether you’re at home or on the beach, this is the perfect getaway drink.
Cook Time
-
Total Time
4 hr 20 min
Yield
1 serving
Ingredients
1 medium pineapple
⅓ cup white rum (80 mL)
1 cup coconut milk (240 mL)
1 lime, juiced
1 tablespoon agave
kosher salt, small pinch
1 cup frozen mango (150 g)
Nutrition Info
Calories 1128
Fat 51g
Carbs 132g
Fiber 13g
Sugar 98g
Protein 9g
How to Make It
1. Step
Using a sharp knife, cut off the top of the pineapple. Run a knife around the inside of the pineapple about ½-inch from the outer skin. Be careful not to cut through the bottom of the pineapple. Cut the inside of the pineapple into 6–8 wedges. Using a large spoon, wiggle the wedges loose from the bottom and scoop out of the pineapple shell. Wrap the pineapple shell in plastic wrap and refrigerate until ready to use.
2. Step
Line a baking sheet with parchment paper. Cut the pineapple flesh into 1-inch pieces and spread on the prepared baking sheet in a single layer. Freeze for 4 hours, or until frozen solid.
3. Step
Scoop 1 cup of frozen pineapple chunks into a blender. Transfer the rest to a freezer bag and store in the freezer for another use.
4. Step
To the blender, add the rum, coconut milk, lime juice, agave, salt, and frozen mango. Blend until smooth.
5. Step
Pour the drink into the pineapple shell, garnish as desired, and serve immediately.
