Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chocolate egg piña colada

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chocolate egg piña colada

    • Preparation time: 5 minutes + chilling and freezing

    Serves: 1


    60ml coconut cream

    40ml pineapple juice

    20ml white rum

    20ml coconut rum

    Juice of ½ lime


    To garnish

    Melted milk chocolate

    Waitrose Alphonso Mango, Passion Fruit & Yuzu Coulis, frozen in semi-sphere moulds


    1.    Prepare a martini glass by dipping the rim into the melted chocolate and leaving in the fridge to chill until it sets. Pour the mango and passion fruit coulis into the mould and freeze until it becomes solid.

    2.    To make the cocktail, pour all the ingredients into a cocktail shaker, fill with ice and shake for around 10 seconds until chilled. Strain the liquid into a glass, then pour back into the shaker and strain again into the chilled martini glass. To serve, remove the egg-shaped frozen coulis and float it in the centre of the drink.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars