- 1/2 Fresh Pineapple Peeled, Cut Into 1/2 Pieces
- 4 Limes
- 8 oz. of White Rum
- 4 oz. of Dark Rum (Use for a Rum Runner as Well)
- 6 oz. of Sweetened Cream of Coconut (Coco Lopez)
- 4 oz. of Unsweetened Coconut Milk
- Coconut Shavings (Toasted on Griddle)
First we’re gonna take a fresh pineapple and cut and peel into roughly 1 1/2 inch pieces. Place your pineapple pieces onto a few sheets of paper towel to make sure that we have a dry surface on the fruit. Also, cut 6 limes in half. Be sure to dry the limes just like you did with the pineapple.
Set your griddle to medium-high heat. Using a paper towel, spread a very thin layer of vegetable oil on the griddle top. When the griddle is hot add your pineapple. After about 60 seconds, you’ll start to see the searing and caramelization happen. Once it’s golden and toasty, it’s time to flip. While the pineapples are caramelizing we’re gonna throw down our limes face down on the griddle as well. Also make sure you have that thin layer of vegetable oil for limes. Cook for about 3-4 minutes or until the limes are caramelized and a toasty brown. Once the pineapple chunks and limes are done, pull them from the griddle and save for later.
Wipe our griddle top dry so we can toast our unsweetened coconut shavings. Make sure it’s completely dry for this part. Any moisture will make the coconut soft and soggy. You’re gonna want to adjust your heat to high at this point. We want a quick toasting. Be sure to use unsweetened shredded coconut for this. The sweetened kind has sugar and it will burn before we get a golden toasty garnish. Once you see the shavings start to brown slightly, it’s time to toss. Remember, we’re toasting, not burning. This process happens quick, so be mindful. Keep tossing the coconut every 10-15 seconds until they have a golden color and crisp up. When they’re done, remove them from the griddle and save them for later.
In a bowl, Add a bit of heavy whipping cream and a 2-3 TBSP of powdered sugar. Whisk that for 3-4 minutes, or until you can pull the whisk out and see stiff peaks on the cream.
In a blender, add some ice. Add 4 oz’s of white rum, 2 oz’s of dark rum, then I’m gonna add 3 oz’s of sweetened cream of coconut, 2 oz’s of unsweetened coconut milk and squeeze 4 of your limes over the top. Blend everything until you’ve got a smooth and creamy creation. Pour the mix into a glass and then top it off with the whipped cream. For garnish add the toasted coconut and finish with a cherry on top.