Ingredients
- 150ml white rum (40% ABV)
- 200ml smooth pineapple juice (no bits)
- 150ml coconut milk, fully liquified with no lumps
- 60ml sugar cane syrup, or 80g caster sugar dissolved in warm water
Method
- Shake or blend the coconut milk until completely smooth.
- Combine all the ingredients and whisk until fully mixed.
- Pour the mixture into the ice cream maker.
- Select COCKTAIL and choose Level 3.
- Serve immediately from the spout once COL is displayed.
Serving suggestion
Serve chilled in a glass and garnish with a fresh pineapple wedge and a maraschino cherry.
Recipe Tip:
- Texture Level 4 is our recommended starting point. Increase or decrease the texture level to create your ideal consistency.
- Ensure the coconut milk is smooth and fully combined before pouring it into the machine.
