For this rich drink—really, halfway between a dessert and a cocktail—be sure to buy unsweetened coconut cream, which is available at many Asian and gourmet grocers. (Cream of coconut, which is what is more commonly found at liquor stores, has sugar in it and will result in a drink that’s much too sweet.) Serve in a tall glass with a thick straw.
- 1/4 cup (2 fl. oz./60 ml) aged rum
- Juice of 1 lime
- 1 cup (5 oz./155 g) frozen pineapple chunks
- 2 cups (16 fl. oz./500 ml) coconut cream
- 1 cup (4 oz./125 g) ice cubes
In a blender, combine the rum, lime juice, pineapple and coconut cream. Puree, slowly increasing the speed to high and using the tamper to press the ingredients into the blades if necessary, until combined, about 1 minute. Add the ice and puree on medium-high speed until smooth, about 1 minute more. Divide between 2 tall glasses and serve immediately. Serves 2.
Williams-Sonoma Test Kitchen