prehiSPAnic cocoon Piña Colada with Chia
1 can (12 fl. Oz.) Evaporated milk
1 can (14 oz.) Cream of Coconut
1 cup pineapple juice
1 tablespoon rum extract (optional) or 2 tablespoon rum
6 cups of ice cubes, divided
1 small can crushed pineapple (optional)
maraschino cherries (optional) 1 per each cup
2 tablespoon Chia seed
PLACE evaporated milk, coconut cream, pineapple juice and rum extract or rum in blender and cover. Blend until evenly mixed. Pour into a jar and refrigerate until ready to serve.
Add chia seed to a cup and half fill cup with water and set aside to absorb the water.
TO SERVE: Place half the drink and 3 cups ice in blender. Cover and blend until smooth. Stir in chia seeds. Pour into glasses. Repeat with remaining beverage and ice. Decorate glasses with crushed pineapple and maraschino cherries.
12 de agosto de 2016
Posted by Brenda A. Ysaguirre at 10:37