10m
PREP TIME
15m
COOK TIME
14
INGREDIENTS
10m
PREP TIME
15m
COOK TIME
14
INGREDIENTS
Ingredients 4 Servings
- Charred Pineapple
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons (1 ounce) dark rum
- 2 1/2 teaspoons McCormick Gourmet™ Chinese Five Spice Blend
-
1/2
teaspoon
ground
Szechuan pepper
![substitution]( "substitution")
Substitutions available
- Timut Pepper from Nepal
- 1/2 teaspoon McCormick® Chipotle Chili Pepper
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 3 pineapple rings (canned), 1/2 cup juice from can reserved
- 1 1/2 cups ice
- Coconut Cream
- 3/4 cup cold heavy cream
- 1/3 cup confectioners’ sugar
- 1/4 cup Thai Kitchen® Gluten Free Unsweetened Coconut Cream, well stirred
- 1 teaspoon fresh lemon juice
- 2 tablespoons (1 ounce) dark rum
INSTRUCTIONS
- 1 For the Charred Pineapple, mix water and sugar in small saucepan. Bring to boil. Add rum, spices and seasonings. Whisk until well blended. Remove from heat; stir in vanilla. Allow syrup to cool to room temperature.
- 2 Grill pineapple rings over medium-high heat, just until lightly charred on both sides. Cool completely. Transfer to blender container. Add syrup mixture and reserved pineapple juice. Cover. Pulse until well mixed. Add ice. Process until very smooth. Set aside.
- 3 For the Coconut Cream, place all ingredients in chilled mixing bowl. Beat with electric mixer on medium speed until soft peaks form.
- 4 Pour Charred Pineapple mixture into 4 (12-ounce) beverage glasses. Top with Coconut Cream mixture, swirling into pineapple mixture, if desired. Garnish with a sprinkle of Chinese Five Spice and small wedge of charred pineapple, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Ingredients 4 Servings
- Charred Pineapple
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons (1 ounce) dark rum
- 2 1/2 teaspoons McCormick Gourmet™ Chinese Five Spice Blend
-
1/2
teaspoon
ground
Szechuan pepper
![substitution]( "substitution")
Substitutions available
- Timut Pepper from Nepal
- 1/2 teaspoon McCormick® Chipotle Chili Pepper
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 3 pineapple rings (canned), 1/2 cup juice from can reserved
- 1 1/2 cups ice
- Coconut Cream
- 3/4 cup cold heavy cream
- 1/3 cup confectioners’ sugar
- 1/4 cup Thai Kitchen® Gluten Free Unsweetened Coconut Cream, well stirred
- 1 teaspoon fresh lemon juice
- 2 tablespoons (1 ounce) dark rum
INSTRUCTIONS
- 1 For the Charred Pineapple, mix water and sugar in small saucepan. Bring to boil. Add rum, spices and seasonings. Whisk until well blended. Remove from heat; stir in vanilla. Allow syrup to cool to room temperature.
- 2 Grill pineapple rings over medium-high heat, just until lightly charred on both sides. Cool completely. Transfer to blender container. Add syrup mixture and reserved pineapple juice. Cover. Pulse until well mixed. Add ice. Process until very smooth. Set aside.
- 3 For the Coconut Cream, place all ingredients in chilled mixing bowl. Beat with electric mixer on medium speed until soft peaks form.
- 4 Pour Charred Pineapple mixture into 4 (12-ounce) beverage glasses. Top with Coconut Cream mixture, swirling into pineapple mixture, if desired. Garnish with a sprinkle of Chinese Five Spice and small wedge of charred pineapple, if desired.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
