Pina Colada with a Pineapple Flower

Votes: 1

How to Make - Pina Colada with Pineapple Flower

18+ Excessive alcohol consumption is harmful to your health!

Time: 4 hours 20 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 507, total fat 9 G., saturated fats 9 G., proteins 2 G., carbohydrates 75 G., fiber 4 G., cholesterol 0 mg, sodium 1903 mg, sugar 63 G.

Surprise your bones not only with a delicious cocktail, but also with its unusual decoration. These pineapple flowers will make a real impression, and they're easy to make, especially since they can be made in advance: the flowers keep well for a couple of weeks. A whole pineapple makes a lot of them, and the leftovers can be used to decorate cakes and cupcakes, or served as an appetizer.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 ripe pineapple
2 cups pineapple juice, chilled
1 cup white rum, chilled
3/4 cup coconut cream for chilled drinks
6 cups of ice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Pineapple juice, rum, Pineapple, coconut cream

Cooking the dish according to the recipe:

Preheat oven to 110°C. Line 2 baking sheets with silicone baking mats or parchment paper.

Pineapple flowers:
Pineapple is a festive fruit—we love slicing it on cakes and savoring its chunks in fruit salads. But thinly sliced and slowly dried in the oven, pineapple blooms into delicate flowers that look especially lovely as a garnish for a piña colada..

Cut off the top of the pineapple and the bottom 1 cm thick so that it stands flat on the cutting board.

Cut the pineapple peel from top to bottom into 5cm wide strips.

Using a small watermelon scoop or teaspoon, remove all the eyes from the pineapple flesh.

Place the pineapple on its side and cut 12 slices as thinly as possible.

Place the slices on a baking sheet and bake until almost completely dry and light golden brown around the edges, about 3 hours.

Remove from the oven and immediately transfer each flower to a muffin tin, pressing the center into the bottom. Let set completely for 1 hour.
Cocktail:

Combine pineapple juice, rum, coconut cream, ice, and a pinch of salt in a blender and blend until a nice layer of foam forms on top.
Pour into 4 glasses and garnish with pineapple flowers. Leftover flowers can be stored in a tightly sealed container at room temperature for up to 2 weeks.