Wednesday, May 20, 2009
After being out of town for 11 days and then driving 1,200 book-research miles alone, ending last Friday, it's taken a little time for me to get back into an at-home routine. 80-something weather and brilliant blue skies didn't exactly help me concentrate on computer work this afternoon either. But the refrigerator and cupboard beckoned and I finally got around to creating another original 'concoction' for sharing.
What did I find on hand this time around? Ice cream left by our dog/house sitter, sweetened flake coconut, and some coconut-flavored rum from a party last winter. After making a quick store run for a can of sliced pineapple, I pulled out my blender and got to work. Not as thick as a milkshake or as potent as it's bar-drink-cousin, the result is creamy, smooth and filling with just the right amount of sweetness - and enough volume to serve three people. ENJOY!
Pina Colada Smoothie
Makes about 3, 8-ounce servings
1 20-ounce can sliced pineapple in pineapple juice
1 shot coconut-flavored rum
1 1/2 cups ice cream, packed (may use frozen yogurt)
3/4 cup sweetened flaked coconut
Pour 1/2 cup pineapple juice reserved from fruit into blender. Add rum and ice cream; blend thoroughly. Add four slices of rough chopped pineapple and 1/2 cup coconut and blend again until smooth and creamy.
Cut final pineapple slice into large chunks. Garnish glass rim with pineapple and sprinkle more coconut on top.