Ingredients
1
1 servings
- •14 fl oz canned coconut milk, chilled
- •1 tablespoon powdered sugar
- •ice
- •1 tablespoon blue sanding sugar
- •1 tablespoon white sanding sugar
- •2 fl oz pineapple juice, divided
- •1 ½ oz white rum
- •1 fl oz blue curaçao
Instructions
- Carefully scoop the solid layer from the can of chilled coconut milk into a medium bowl. Blend with an electric hand mixer until fluffy.
- Add the powdered sugar and continue mixing until fully incorporated, scraping down the bowl as needed. While mixer is still running, add in a splash of coconut milk from the can, and mix until cream is silky and just falls from a spoon. Set aside.
- On a small plate, mix together the blue and white sugars. Pour 1 ounce pineapple juice into a small bowl.
- Dip the rim of a highball glass into the pineapple juice, then in the sugar mixture. Fill glass with ice.
- In a cocktail shaker filled with ice, combine the rum, blue curaçao, and remaining 1 ounce pineapple juice. Shake vigorously for 20 seconds.
- Strain into the sugared highball glass and top with 2 tablespoons of the coconut whipped cream.
- Enjoy!
Nutritional Facts
Per 1 servings
- Calories: 1084
- Carbohydrate: 81g
- Fat: 74g
- Fiber: 9g
- Protein: 11g
- Sugar: 60g
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