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If you like piña coladas and fitting into your jeans, this recipe from our Senior Culinary Producer Jeanette Donnarumma is for you.
WANT MORE PINEAPPLE?
Learn how to make Jeanette's Pineapple Alligator here.
- 2 cups small frozen pineapple chunks
- ½ cup canned light coconut milk
- 4 tablespoons toasted coconut, for garnish
- 4 maraschino cherries, for garnish
- Dark rum, optional
Place frozen pineapple chunks into a food processor and pulse a few times to get it moving. Pulse while streaming in the coconut milk. Continue pulsing until completely smooth. Scoop into serving bowls and top with toasted coconut and a cherry. For a boozy dessert, pour 1 shot dark rum over the top and enjoy!