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Author Notes: I promise, I have not totally snapped. The Belizean version of a pina colada is made with evaporated milk instead of cream of coconut. I think the ricotta tastes fresher (and better). The only thing missing is a tiny paper cocktail umbrella. Next time! —wssmom
- 1 1/2 ounces light rum
- 2 nice-sized chunks of fresh pineapple (about 2 ounces)
- 1/4 cup fresh whole milk ricotta, homemade or really really good store-bought
- 1/4 cup coconut water with pineapple (I used Vita Coca brand; if unavailable, sub in half coconut water and half pineapple juice) You can add more at the end if you like.
- 1 1/2 cups ice
- 1 tablespoon simple syrup
- 1/4 lime
- lime round, for garnish
- Combine the rum, pineapple, ricotta, coconut water, simple syrup and ice in a blender. Squeeze in the juice from the lime. Whirl at high speed (ice crush setting if your blender has it) until smooth. Strain through a not-too-fine-meshed sieve into a pourable container, and then into a vaguely tropical-looking glass. Garnish with the lime wheel. And an umbrella, if you have it. :)
- This recipe was entered in the contest for Your Best Recipe with Fresh Ricotta
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