Chef Lili Dagan is officially giving you permission to get a little crazy with your fruit bowl, and she’s giving you the pineapple cocktail recipe to help you do it.
What might happen if that pineapple in your fruit bowl got bored? Would it get up in the middle of the night to have a drink? Would it make friends with a coconut? Would it cozy up to the rum, or is tequila more it’s speed? Would they all overindulge and fall asleep in a big puddle? These are the questions I ask myself awake at night, mulling over my next whole fruit cocktail.
I’m calling this pineapple cocktail the Pina Borracho. Think of it as an elevated alternative to the tried and true college method of draining an entire bottle of vodka into a watermelon. It’s just as fun, but slightly more refined.
Pina Borracho, or “The Drunken Pineapple“
Serves: I won’t lie, I ate the whole thing myself. I’d suggest sharing with a friend for good measure.
- 1 whole pineapple
- Juice of one lime
- 5 oz rum
- 1 Tb Turbinado sugar
- 1 5.4 oz can coconut cream
- 1 bunch fresh mint
- Handful of coconut Chips
- Zest of one lime
1. In a large bowl, mix together the coconut cream, lime juice, rum, and turbinado sugar.
2. Trim 3-4 inches off of the fronds of your pineapple. Quarter the pineapple lengthwise, and carve around the skin to release the inner fruit in each section. Wrap the pineapple skin boats and refrigerate them. You’ll use these tomorrow.
3. Core your pineapple and cut the flesh into ¼ inch triangles and place in the coconut rum mixture. Stir gently to ensure even coverage. Cover the bowl with plastic wrap and refrigerate overnight.
4. After 24 hours, remove the pineapple from the marinade. Assemble the pineapple triangles in the pineapple boats. Garnish with fresh mint leaves, coconut chips, and lime zest. Spoon any extra coconut marinade over the pineapple. Enjoy responsibly. It’s stronger than you think!
Want to try another whole fruit cocktail? Check out Chef Lili’s melon margarita.