Pina Ricotta

By • March 15, 2011 10 Comments



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

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Serves 1

  • 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
  1. 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. :)

More Great Recipes: Fruit|Breakfast & Brunch|Cocktails|Hors d'oeuvres|Ricotta