Prep time: 10 minutes | Servings: 1

Ingredients

For the Drink:

  • 1 cup frozen pineapple chunks

  • 1/2 cup pineapple juice (chilled)

  • 1/4 cup coconut cream (the thick part from the top of the can)

  • 1 scoop coconut sorbet or vanilla bean ice cream

  • 1/2 cup ice (optional, for a thicker slush)

For the Garnish (The “Beach Look”):

  • Rim: 2 tbsp honey or agave syrup and 3 tbsp toasted shredded coconut

  • Topping: Whipped cream

  • Accents: 1 fresh pineapple wedge, 1 maraschino cherry, and 2 pineapple leaves

Instructions

  1. Prep the Glass: Dip the rim of a tall glass into the honey/syrup, then press it into the toasted coconut until evenly coated.

  2. Create the Base: In a high-speed blender, combine the frozen pineapple, pineapple juice, and coconut cream. Blend until completely smooth and creamy.

  3. The “Cloud” Layer: To get the marbled look seen in the photo, take a spoon and smear a few small dollops of coconut sorbet or whipped cream against the inside walls of the glass before pouring.

  4. Assemble: Pour the blended pineapple mixture into the glass. If you want a “float” style, drop a small scoop of coconut sorbet right into the center.

  5. Garnish: Top with a generous swirl of whipped cream. Sprinkle any remaining toasted coconut over the top. Add your pineapple wedge, cherry, and decorative leaves.

Tips for Success

  • Toasted Coconut: You can toast coconut flakes in a dry pan over medium heat for 2-3 minutes until golden brown. It adds a wonderful nutty crunch.

  • Consistency: If the drink is too thick, add a splash more pineapple juice. If it’s too thin, add more frozen pineapple or a handful of ice.

  • Natural Sweetness: Use very ripe frozen pineapple to avoid needing extra sugar or sweeteners.