This is my version of a classic cocktail which, in my mind, is the ultimate tropical island drink. It conjures up beach-side lounging, with a daggy soundtrack playing in the background. I like to call it the Muu Muu. Summer forever!

Serves
4

Preparation

5min

Cooking

10min

Skill level

Easy
By
Average: 1 (1 vote)

Ingredients

  • 600 g pineapple (trimmed weight), cut into 2 cm-thick rounds
  • 60 g rapadura (evaporated cane) sugar
  • 2 limes, halved widthways
  • 200 ml white rum
  • 400 ml young coconut juice
  • 100 ml coconut cream
  • 1 cup ice cubes, for blending
  • crushed ice, for serving
  • 4 chilled hurricane glasses
  • 4 drink umbrellas and straws

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cooling time: 30 minutes

Preheat the oven to 200ºC.

You will need an ovenproof frying pan or small baking dish big enough to hold the pineapple in one layer. Sprinkle the sugar over the base of your pan with the sugar and place over low heat. As it starts to bubble and melt, gently lay in the pineapple slices. Cook for 5 minutes - at this stage the pineapple should be a dark caramel colour. Flip the pineapple over, then transfer to the oven.

Roast for 5 minutes before removing it from the oven. Use tongs to remove the pineapple and set aside to cool.

Place the lime halves, cut-side down, into the pan with the pineapple juices and cook, over medium heat, for 2-3 minutes. Set aside to cool.

If you have the time, chill the pineapple and lime halves before making the drink.

Place the pineapple, rum, coconut water, cream and ice cubes in blender. Squeeze in the juice from the limes and scrape any remaining sugar syrup from the pan. Pulse until slushie-like.

Half-fill your glasses with crushed ice and divide the drink among them evenly. Add a straw and an umbrella placed at a jaunty angle. Drink immediately.

 

Cook’s tips

• You can of course serve these cocktails in any sort of glass but I feel like it this drink should be served like you would wish to get it on a tropical island.

 

Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.

 

This recipe is part of The seasonal cook: Pineapple column. View previous The seasonal cook columns and recipes.

 

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