10 min
PREP TIME
15 min
COOK TIME
14
INGREDIENTS
INGREDIENTS 4 SERVINGS
- Charred Pineapple
- 1/2 cup (125 milliliters) water
- 1/2 cup (125 milliliters) sugar
- 2 tablespoons (30 milliliters) dark rum
- 2 1/2 teaspoons (12 milliliters) Chinese Five Spice
- 1/2 teaspoon (2 milliliters) Szechuan pepper , finely ground
- 1/2 teaspoon (2 milliliters) Chili Pepper Chipotle
- 1 teaspoon (5 milliliters) Pure Vanilla Extract
- 3 canned pineapple rings , 1/2 cup (125 ml) juice from can reserved
- 1 1/2 cups (375 milliliters) ice
- Coconut Cream
- 3/4 cup (175 milliliters) cold heavy cream
- 1/3 cup (70 milliliters) icing sugar
- 1/4 cup (60 milliliters) Coconut Cream , well stirred
- 1 teaspoon (5 milliliters) fresh lemon juice
- 2 tablespoons (30 milliliters) dark rum
Preparation
- 1 For the Charred Pineapple, mix water and sugar in small saucepan. Bring to boil. Add rum, spices and seasonings. Whisk until well blended. Remove from heat; stir in vanilla. Allow syrup to cool to room temperature.
- 2 Grill pineapple rings over medium-high heat, just until lightly charred on both sides. Cool completely. Transfer to blender container. Add syrup mixture and reserved pineapple juice. Cover. Pulse until well mixed. Add ice. Process until very smooth. Set aside.
- 3 For the Coconut Cream, place all ingredients in chilled mixing bowl. Beat with electric mixer on medium speed until soft peaks form.
- 4 Pour Charred Pineapple mixture into 4 (12-ounce/375-ml) beverage glasses. Top with Coconut Cream mixture, swirling into pineapple mixture, if desired. Garnish with a sprinkle of Chinese Five Spice and small wedge of charred pineapple, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
