Pink Pineapple Colada
By Jennifer Shadoff of Jennybeaned
Temperatures are rising and summer is in full force! Staying hydrated is super important, but we need to stay especially mindful when it gets hot out. Tropical sweet drinks are a crowd favorite and it’s even better when they’re pink and served in an eco-friendly, compostable cup! This drink only requires a few ingredients and is completely customizable!
The only specialty tool that you’ll be needing for this drink is a pineapple corer, which is actually very easy to use and not one to be scared of! However, please be careful when using this device as it is very sharp. In order to make sure that you’re coring your pineapple properly, you can center the corer in the middle of the pineapple, press down and remove so you can ensure that you’ve only cut around the core. Reposition the corer as necessary and then twist down until you are 90% to the bottom of the pineapple. Make sure that you don’t go too far to the bottom or else you may tear the skin which would cause your drink to leak out.
I was able to get my hands on a pink pineapple which is sweeter and less tart than a regular pineapple but feel free to use whichever variety is more accessible to you! This drink has a slushy consistency and is a nice mix of coconut and pineapple that’s subtly sweet. If you would like it to be a bit sweeter, you can add your favorite sweetener to taste.
Ingredients
for 2 servings
1 pink pineapple
¾ cup coconut milk
½ cup pineapple juice
¼ cup coconut water
2 cups ice
½ lime, juiced
SPECIAL EQUIPMENT
1 pineapple corer
Using a pineapple corer, core the pineapple.
Using a knife, cut as close to the bottom of the core inside of the pineapple to remove.
Slice the pineapple into quarters.
Place the pineapple slices flat on a baking sheet and freeze until solid, about 2 hours.
In a blender, add all ingredients.
Blend until fully incorporated.
Pour piña colada back into the pineapple and enjoy!
