Tropical Pineapple Upside-Down Cake Cocktail

Allergens

Contains alcohol (rum), coconut.

Ingredients

• 2 cups fresh pineapple chunks
• 1 cup dark rum
• 1/2 cup coconut cream
• 1/4 cup brown sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lime juice
• A pinch of sea salt
• Crushed ice
• Fresh mint leaves, for garnish
• Pineapple slices and cherry, for garnish

Instructions

1. In a small saucepan, combine brown sugar, cornstarch, and 1/2 cup of water over medium heat. Stir until the mixture thickens into a glaze. Remove from heat and let it cool.
2. In a blender, blend pineapple chunks, rum, coconut cream, lime juice, and a pinch of sea salt until smooth.
3. Fill 6 tall glasses with crushed ice, dividing the pineapple rum mixture among them.
4. Top each glass with the cooled brown sugar glaze, leaving about 1/2 inch space from the top.
5. Garnish with fresh mint leaves, pineapple slices, and a cherry. Serve immediately.

Chef’s Insight

The combination of pineapple, rum, and coconut creates a perfect balance between sweetness and tropical flavors, making it an excellent choice for a Hawaiian-themed party or gathering.

Notes

This recipe is not suitable for those with a coconut or rum allergy. Adjust the amount of rum to your preference.