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- Malibu | 60 ml
- Pineapple Slices | 2 unit(s)
- Sour Cream | 60 ml
- Coconut Milk | 60 ml
- Separate a slice of pineapple, condensed milk and grated coconut for decoration.
Pass the condensed milk along the edge of the glass or just on the side, sprinkle with the grated coconut and add the pineapple wedge and set aside.
- In a cocktail shaker place the pineapple and enough maceré to break the buds, after that add the ice and shake.
(I particularly prefer this process, as it makes the pineapple flavor more intense and with the body I like. If you don't want the work, add two parts of pineapple juice).
- Add the cream, Malibu and coconut milk, whisk and serve.
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