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
Ingredients
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1 1/2 ounces light rum
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2 nice-sized chunks of fresh pineapple (about 2 ounces)
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1/4 cup fresh whole milk ricotta, homemade or really really good store-bought
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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.
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1 1/2 cups ice
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1 tablespoon simple syrup
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1/4 lime
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lime round, for garnish
Directions
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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. :)
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