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125g Waitrose 1 cayenne pineapple
60ml golden rum
3 tbsp coconut cream
60ml pineapple juice
1 tbsp sugar syrup, plus extra to taste
1 cup crushed ice
1. Put all but 1 small piece of the pineapple in the jug of a high-powered blender. Add the remaining ingredients and whizz until creamy and completely smooth, scraping down the sides once or twice if necessary.
2. Taste and add more sugar syrup, if liked. Blend again if necessary, then pour into a chilled serving glass. Cut a slit into the reserved pineapple and wedge onto the glass. Serve immediately with a straw.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue.
This recipe was first published in June 2017.