Hawaiian Pineapple Upside-Down Mocktail for Two

Allergens

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Ingredients

• 1 small fresh pineapple 2 tablespoons coconut sugar 4 tablespoons unsweetened shredded coconut 8 maraschino cherries, drained and patted dry 1 cup coconut milk 1 cup pineapple juice 2 cups crushed ice Mint leaves for garnish

Instructions

1. Slice the top off the pineapple, cut in half lengthwise, remove core, and scoop out the flesh from each half. In a saucepan over medium heat, melt coconut sugar until it becomes a thick syrup. Brush the syrup onto the inside of both pineapple halves, then evenly sprinkle shredded coconut on top. Press one cherry into the center of each pineapple half. In a blender, combine coconut milk and pineapple juice. Blend until smooth. Pour this mixture over the coconut covered pineapple halves, dividing equally between them. Cover with plastic wrap and refrigerate for at least 30 minutes. In a cocktail shaker filled with ice, combine crushed ice and remaining pineapple juice. Shake vigorously until well chilled. Strain into two tall glasses filled with crushed ice. Remove the pineapple halves from the fridge, invert them onto each glass, and carefully slide off the pineapple shells. Garnish with mint leaves and serve immediately.

Chef’s Insight

The key to this recipe is finding a ripe, sweet pineapple. Its natural sweetness complements the coconut syrup and shredded coconut.

Notes

This recipe is perfect for a summer gathering or beach party.