Upsidedown Pineapple Recipe

Blend base

In a blender combine the fresh pineapple chunks (1 cup), cream of coconut (3 tbs), fresh lime juice (1 tbs), fresh lemon juice (1 tbs) and pineapple juice (60 ml). Blend on high until very smooth, about 30–45 seconds. Taste for balance: the cream of coconut adds sweetness and body, the citrus brightens the pineapple.

Mix oat-chicory

In a small jar or measuring cup stir together the unsweetened oat milk (3 oz), chicory root syrup or brewed chicory concentrate (1 tsp) and cold water (30 ml) until homogenous. The chicory gives a coffee-like bitter-roasted depth; keep it light so it complements, not overpowers.

Emulsify with base

Pour the oat-chicory mixture into the blender with the pineapple-coconut base. Pulse once or twice to incorporate, about 5–7 seconds. This will create a creamy, slightly bitter-sweet profile.

Infuse lemon balm

Lightly bruise the 6 fresh lemon balm leaves by clapping them between your palms or gently tearing them. Add the leaves to the blender. Add the aloe vera juice (1 tsp) and freshly grated nutmeg (0.25 tsp). The lemon balm adds a subtle herbal note, aloe contributes a silky mouthfeel and internal skin-supporting nutrients, and nutmeg gives warmth.

Blend everything on medium speed for 10–15 seconds to release the herbal oils but avoid creating bitterness from overblending leaves.

Sweeten and chill

Add simple syrup (1 tsp) and ice (about 1 cup) to the blender. Pulse 3–5 times until the drink is chilled and slightly frothy but not completely slushy. Taste and adjust: add another 1/2 tsp syrup if you prefer sweeter, or a splash more lime if you want brighter acidity.

Serve

Strain the mixture through a fine mesh sieve into a chilled glass if you want a smoother mouthfeel (optional). Garnish with a pineapple wedge and a sprig of lemon balm. Finish with a very light grating of fresh nutmeg on top (a pinch) for aroma.