Ingredients

Scale

For the coconut pineapple goodness:

1 22-oz, container of coconut cream
1 12-oz. can of frozen pineapple juice concentrate
Juice of 1 – 2 limes or lemons
1/2 cup water
1 14-oz. can light coconut milk

For the strawberry part (per drink):

4 – 6 fresh strawberries
1 shot coconut rum
1 shot golden rum

For the coconut part (per drink):

3 shots pineapple coconut goodness
1/2 of a large frozen banana
A bit of crushed ice
A bit of pineapple juice

Instructions

In a blender, blend together the ingredients for the coconut pineapple goodness. Pour into a container. This is your “base” for the cocktail.
Rinse out the blender., then blend the strawberries with the rum. Pour this mixture into the glass(es), reserving a bit to pour on top.
Pour three shots of the coconut pineapple goodness per serving, then add the frozen banana, ice and juice. You want a thick slushie consistency, so add juice or ice as needed.
Pour the slushie pineapple banana coconut mixture over the strawberry mixture in the glasses. Add more strawberry on top and swirl a bit with a straw if the mixture is not turning into “lava” in the glasses. Garnish with fresh edible flowers (such as day lilies or orchids), pineapple, banana chunks and/or strawberries. Sip and enjoy!

Notes

My drink did not actually swirl as promised upon first contact. It was more divided, half strawberry, half frozen coconut mixture. There was a little swirl action, but not a whole lot … and I’d underestimated the volume I’d have from my drink so I needed to downsize my glass. So I poured the whole thing into a smaller glass which resulted in the desired molten effect. If you’re making for a larger crowd, a bit of strawberry mixture on bottom and on top, plus a light swirl with the straw should do it. Or you can always pour into a separate glass.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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