Pineapple Flower Pina Coladas
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 225 degrees F
2
Line 2 baking sheets with silicone baking mats or parchment
3
Using a knife, remove the top of the pineapple and 1/2-inch of the bottom so it sits flat on your cutting board
4
Cut the skin off the pineapple from top to bottom in 2-inch strips
5
Using a small melon baller or teaspoon, remove all the eyes from the pineapple
6
Put the pineapple on its side and slice 12 rounds as thinly as possible
7
Put the slices on the baking sheets and bake until almost totally dry and lightly golden around the edges, about 3 hours
8
Remove from the oven and immediately transfer each flower to a muffin cup, pressing the center to the bottom
9
Let cool completely, 1 hour
10
Combine the pineapple juice, rum, cream of coconut, ice and a pinch of salt in a blender and blend; it will make a nice frothy layer on top
11
Pour into 4 tumblers and garnish with the pineapple flowers
12
The remaining flowers will keep in an airtight container at room temperature up to 2 weeks