- 1 large pineapple
- 100g caster sugar
- 100ml golden / white rum
- 100ml coconut cream
- 1 lime, juice only
- Mint garnish
- Cocktail cherry
- Cocktail umbrella
- Cut the top off the pineapple, and use a spoon and small serrated knife to remove the flesh, leaving a one-centimetre shell all of the way around. Roughly chop the flesh and put it into a blender along with the caster sugar, rum, coconut cream and lime juice.
- Pour the liquid into the pineapple shell - you will have some left over, put this into a tupperware and put this and the pineapple into the freezer for two hours.
- After two hours, use a fork to scrape and mix up the semi-frozen liquid inside the pineapple. Repeat every hour until the juice has turned into a granita; depending on the size of your pineapple this could take 4-5 hours.
- After the first three churnings the pineapple should be fine to rest in the freezer overnight - so you can always make it ahead and finish on the day you need it.
- Serve the frozen pina colada straight out of the pineapple or in a martini glass, decorated with a sprig of mint, a cocktail cherry and a cocktail umbrella if you like.