Hi, everyone! We had such great summer weather on Saturday that it felt oh so, tropical. So a summer cocktail that seemed fitting for a relaxing afternoon on the deck was this freshly made ‘Coconut & Pineapple’ Daiquiri, served in a coconut shell – perfect when entertaining!

Freshly made with coconut shavings right out of the coconut shells and fresh cut pineapple chunks were added to the blended mixture; making this a delightful cocktail. The consistency was not as thick as traditional daiquiris, which I prefer, as the regular ones tend to fill you up. Try out this recipe for your next outdoor gathering and enjoy!

Tune in tomorrow as I will show you what I did with some of the left over pineapple and coconut!

Serves: 6 cups

ingredients

• 2 Fresh Coconuts (I used ‘E-Z break coconut’ that is pre-scored)
• 1 Fresh Ripe Pineapple
• 1 can of Cream of Coconut (not coconut milk) I used the Goya brand
• 1/2 cup of Pina Colada Mix
• 4 ounces Gold Rum (optional)
• 2 Maraschino Cherries (for garnish)
• 3 cups of ice

directions

• Over a large sturdy bowl, crack open each coconut in half and drain the coconut water in the bowl. (If you use regular coconuts and not the ‘E-Z break coconut’, try this helpful tutorial on how to crack it open).
• Take one of the coconut halves and spoon out 4 tbsp of the coconut flesh, set aside.
• Cut and peel the pineapple (click here, for how to cut a pineapple).
• Once completed, cut 2 thick slices of pineapples into chunks, set aside.
• In a blender, add ice, 1/3 cup of Cream of Coconut, chunks of pineapple, coconut flesh, Pina Colada Mix, and Gold Rum (optional).
• Pour blended mixture into the coconut shells.
• Garnish with a pineapple wedge and a Maraschino Cherries.  Serve with a straw.

Note: If you find your coconut shells won’t sit balanced on a table, place the coconut on the inside of a glass. In the second picture above, I used a stemless martini glass and filled it with crushed ice, then place the coconut on top.

-Images via Rose Angel Lopez