2/3rd cup coconut milk
1 cup pineapple bits from a can, with ½ cup of the juices in which they were preserved
150 ml. rum, preferably white rum (you can also use a mixture of dark and white, or gold
and white rum)
½ cup vanilla ice cream
Pineapple slices to garnish with
Maraschino cherries to garnish with
In a big blender, combine the pineapple bits and half the syrup from the can, reserving half of the syrup for another purpose. Add to it the rum and blend till the concoction is thoroughly blended. Let this mixture sit for 2 hours in the fridge for the concoction to get infused. In a blender, mix the coconut cream with the reserved syrup from the pineapples and the vanilla ice cream. Blend at high speed for 1 minute, and then strain this concoction in a whipped cream dispenser. Use one or two cream chargers to foam up the mixture than allow to sit in a fridge for an hour or so. It is the cream in the ice cream that is going to hold the nitrous from the cream chargers in place in this recipe so make sure you add plenty of it – and use good quality ice cream.
To serve, chill a tall cocktail glass first for 10 minutes. Then in the bottom of the glass, put one maraschino cherry at the bottom, and then cover with a hefty squirt of the coconut cream mixture. Add the blended pineapple mixture on top of it, and garnish with a swizzle stick and a pineapple slice. Serve immediately.