The Bap=bad A** Pineapple Drink Recipe
Whole Pineapple, Spiced Rum, Coconut Rum, Silver Rum, Vanilla Ice Cream, Island Oasis Pina Colada Mix, Whipped Cream, Toasted Coconut & Maraschino Cherries
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Ingredients
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Pineapple Vessel & Garnish
Cocktail Mix
Finish & Decoration
Method
Prepare Pineapple Vessel & Garnishes
hollow pineapple
Trim a thin slice off the bottom of the pineapple so it sits upright. Using a long knife, cut around the top 1–1.5 inches to create a lid and set the lid aside. Carefully core and scoop out the flesh with a spoon or melon baller, leaving about a 1/2-inch shell to keep the pineapple sturdy. Reserve 1/2 cup of the scooped pineapple flesh for blending; dice any remaining flesh for another use.
toast coconut
If coconut flakes are not toasted, heat a small dry skillet over medium heat. Add coconut flakes and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Remove to cool.
garnish prep
Skewer two maraschino cherries together on a cocktail pick. Cut a pineapple wedge from the reserved flesh and set aside for final garnish. Chill the hollowed pineapple in the refrigerator briefly if desired.
Make the Drink
Add the spiced rum, coconut rum, silver rum, Island Oasis Piña Colada mix, reserved pineapple flesh, vanilla ice cream, and crushed ice to a blender. Use the measured amounts from the ingredient list.
Blend on high until smooth and creamy, about 20–30 seconds. If the mixture is too thick, add 1–2 tablespoons cold water or pineapple juice and pulse to adjust consistency. If too thin, add a small extra scoop of ice cream or more ice and blend briefly.
Taste and adjust: if you prefer it sweeter, add 1/2 oz simple syrup (not listed) or a splash more Piña Colada mix. If you'd like a stronger rum presence, add up to 1/2 oz more spiced or coconut rum and pulse briefly.
Assemble & Serve
Rim the top edge of the hollow pineapple with a little of the blended mixture (or a cut lime) and press the toasted coconut flakes onto the rim so they adhere.
Carefully pour or spoon the blended Piña Colada mixture into the hollowed pineapple, leaving a little room at the top for whipped cream.
Top the filled pineapple with a generous 4 tablespoons of whipped cream. Sprinkle a pinch of toasted coconut over the whipped cream.
Finish by placing the pineapple wedge on the rim, and set the maraschino cherry skewer on top. Optionally add a lime wheel for color.