Servings: 1
Ingredients
Golden Purée Layer:
- ½ cup frozen pineapple
- ½ cup frozen mango
- 1.5 oz gold rum
- 0.5 oz pineapple juice
Coconut Purée Layer:
- 4 oz coconut milk
- 1 oz cream of coconut
- 1.5 oz coconut rum
- 0.5 oz lime juice
- 0.5 oz pineapple juice
- 1 cup ice
Garnish:
- Whipped cream
- Pinch of ground allspice
- Shredded coconut
- Pineapple wedge
- Pineapple leaves
Instructions
- In a blender, combine frozen pineapple, mango, gold rum, and pineapple juice. Blend until smooth and thick. Pour into the bottom of a hurricane glass.
- Rinse the blender. Add coconut milk, cream of coconut, coconut rum, lime juice, pineapple juice, and ice. Blend until smooth but still thick.
- Gently pour the coconut mixture over the golden layer in the glass.
- Top with whipped cream, a pinch of ground allspice, and a sprinkle of shredded coconut. Garnish with a pineapple wedge and a few pineapple leaves.
Notes
Pro Tips
- Use frozen fruit for the golden layer to keep it thick and cold without extra ice.
- Chill your glass ahead of time to maintain texture and layers.
- For a lighter drink, reduce the cream of coconut and substitute with more coconut milk.
Tried this recipe?Leave a comment and let us know how it was!