How to Make, Coconut And Pineapple Cooler, Quick, And Refreshing.

This Coconut and Pineapple Cooler works in a similar way to our Creamy Mango Milkshake. The sharpness of the Pineapple and lime is offset with the richness of the coconut milk and sweetness of the syrup.

We are using rich (full fat) coconut milk, so this is not exactly a diet option. But look on the bright side and focus on all that fresh fruit you are having…… 

Don’t try the recipe with the low fat (light) coconut milk, it will be disappointingly thin and sharp.

And don’t forget to look up our home page on Easy Summertime Coolers for more summertime drinks.

You will need.

• Chopping board and knife.
• Jug blender
• Fine microplane grater

Coconut and Pineapple Cooler.

Makes 700ml.

• 330g                           fresh peeled pineapple chunks (roughly ½ a large Pineapple)
• 1tin                              rich coconut milk
• 4tbs                             maple syrup
•                                     zest and juice of 2 limes
• 12                                Ice cubes

Choosing a ripe Pineapple.

Firstly, make sure you have a ripe pineapple. if you are not sure if the pineapple on offer is ripe, give it a stiff. If you don’t get that sweet rich pineapple smell, it’s not ripe. However, you may not want to be seen sniffing a pineapple in the shop. No Problem, try pulling out one of the smaller leaves in the crown of the fruit. If it comes out easily it’s probably ok. Keep these leaves to garnish the glasses later.

Blending the fruit.

Peel the pineapple, keeping back some slices to garnish the glasses. Cut the rest of the fruit into small chunks and place into the blender. Add the ice cubes then grate the zest of the limes over the top and squeeze out the juice.

Pour the coconut milk and syrup on top of the fruit and pop on the lid. Before you start the machine, it’s a good idea to place a tea towel and your hand on the lid.

Apply a little downward pressure as you start the machine. This will prevent the lid flying off and you wearing, rather than drinking the cooler.

Blend for a minute or two when you should have a thickened slush. Don’t worry if there are some small pieces of pineapple still showing.

Sieving the Pineapple.

It’s a a good idea to pass the blended cooler through a fine sieve. The fibre of the fruit will still be intact spoiling the smoothness of the drink. Use the back of a small ladle to rub the liquid through the sieve. This is the best way to get as much of the smooth liquid through the sieve as possible.

Serving the Pineapple and Coconut Cooler.

Pour into glasses and garnish with some thin slices of pineapple, one or two leaves from the crown and a sprig of mint.

Enjoy Life !

John.

Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.

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