Just in time for what is promising to be a very warm weekend, I have just the cool, refreshing drink you may be looking for. Lately I have been experimenting with putting together various combinations of fruits plus an alcoholic ingredient of some sort to make a cocktail that we can enjoy in the late afternoon out on our deck. Some have been very Yummy, others only Eeh…… This one, I think, is one of the successful ones. Try it, and see if you agree.
It contains pineapple, mango, and orange juice, plus dark rum. I freeze the pineapple in chunks, also the mango, and make orange juice ice cubes. When it is all blended together you get a thick, cold, frosty beverage that pretty much stays that way all the way to the bottom of the glass. Then you will want to pour yourself another one! 🙂 The riper the pineapple is, the more pronounced it’s flavor will be.
My advice: If you do not have the ingredients on hand there is still time to go to the market and get them. Cut up and freeze the fruits, so when a hot day arrives in your neck of the woods, you will be able to zip up this drink in a jiffy.
Servings: about 8 @ 2/3 cups each
- 1 (13.5 0z.) can Lite Coconut Milk
- 2 cups fresh pineapple, cut into small chunks
- 1 fresh mango, cut into chunks
- 1/4 cup orange juice, frozen into cubes
- 1/4 cup orange juice-not frozen
- 2 cups ice cubes
- 2 Tablespoons light agave nectar
- 3/4 cup gold rum ( such as Bacardi Gold)
- 8 fresh pineapple slices
1. Arrange pineapple and mango pieces in a single layer on a baking sheet; freeze at least an hour or overnight. Freeze the orange juice in an ice cube tray.
2. Combine pineapple, mango, orange juice cubes, ice cubes, agave nectar and rum in a blender; Process mixture until smooth. Add coconut milk slowly thru top “feed opening” while blending. Process just to incorporate.
3. Serve with a pineapple slice to garnish.
Some further thoughts: You may choose to omit the rum, and this would still be a cool, delicious drink. I chose to use “lite” coconut milk to avoid the saturated fat in the heavy, sugary cream of coconut. This also cuts the calories way down. I used a darker variety of rum because it’s what I had on hand. With its underlying hints of molasses and caramel it compliments the coconut and pineapple but you could use any kind of rum.