Caramelized Pineapple Tres Leches Mocktail: A Tropical Paradise in a Glass

Allergens

None

Ingredients

• 2 cups fresh pineapple, cut into chunks 1/4 cup granulated sugar 1 can (13.5 oz) full
• fat coconut milk 1 cup almond milk 1 tsp pure vanilla extract 1/4 cup agave nectar 2 tbsp cornstarch 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 pinch of sea salt Fresh mint leaves and pineapple slices for garnish

Instructions

1. In a saucepan, combine the pineapple chunks and granulated sugar over medium heat. Cook until the pineapple is caramelized, stirring occasionally. Set aside to cool.
2. In a separate bowl, whisk together coconut milk, almond milk, vanilla extract, agave nectar, cornstarch, cinnamon, nutmeg, and sea salt. Strain the caramelized pineapple, reserving both the fruit and the syrup.
3. Blend the reserved pineapple chunks with 1/2 cup of the caramel syrup until smooth. Combine this mixture with the prepared milk mixture. Stir until thoroughly combined.
4. Divide the caramelized pineapple among four glasses, ensuring each glass gets an equal portion. Top each glass with the tres leches mixture, filling to the brim. Garnish with fresh mint leaves and a pineapple slice. Serve immediately.

Chef’s Insight

The balance of sweet and spice in this drink creates an exquisite symphony that will transport you straight to paradise.

Notes

The caramelized pineapple adds a luxurious touch to this vegan-friendly mocktail, perfect for any celebration or relaxing afternoon.