Photo: Alexandra Grablewski
Haasarud has a trick to give this drink the same look of drizzled chocolate sauce atop a classic ice cream sundae: she swirls some of the sauce along the inside of a tall glass and then pours in the cocktail, which is a mixture of coconut cream, pineapple juice, rum and chocolate. You'll see zigzags of chocolate through the glass—just watch out for a brain freeze. (For speedy blender cleanup after you're done, Haasarud has another smart idea: fill the pitcher with hot water until it's 1/4 full, add a few drops of dishwasher detergent, run the blender on high for a few seconds, then rinse with fresh hot water).
Serves 1
Combine all the ingredients in a blender cup. Add 3/4 cup of ice and blend at high speed until smooth. Swirl some chocolate syrup in a tall glass. Pour the contents of the blender into the glass. Top with a sprinkle of shredded coconut.
Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.
More Frozen Drink Recipes
Ingredients
- 2 ounces coconut cream (such as Coco López)
- 2 ounces pineapple juice
- 1 1/2 ounces aged rum
- 1/2 ounce rich chocolate sauce, plus a little extra for glass decoration
- Shredded coconut, for garnish
Directions
Combine all the ingredients in a blender cup. Add 3/4 cup of ice and blend at high speed until smooth. Swirl some chocolate syrup in a tall glass. Pour the contents of the blender into the glass. Top with a sprinkle of shredded coconut.
Recipe and photo reprinted with permission from the publisher, Houghton Mifflin Harcourt, from 101 Tropical Drinks by Kim Haasarud. Photography by Alexandra Grablewski. Copyright 2013.
More Frozen Drink Recipes
Published 06/12/2013
