Pina Ricotta

March 15, 2011

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

Serves: 1

Ingredients

  • 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
In This Recipe

Directions

  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:
Cocktail|Caribbean|Pineapple|Ricotta|Rum|Lime|Fruit|Mother's Day|Summer|Father's Day|Spring|Vegetarian

Reviews (10) Questions (0)

10 Reviews

drbabs March 17, 2011
Cocktails with protein! Great idea!
 
Author Comment
wssmom March 17, 2011
Protein, fiber, Vitamin C .... it's all good!
 
boulangere March 17, 2011
Seriously clever!
 
Author Comment
wssmom March 17, 2011
Thanks! Seriously had fun with this!!! :)
 
hardlikearmour March 15, 2011
The title of this recipe cracked me up. I can totally see how fresh or homemade ricotta would work. You rule, wssmom!
 
Author Comment
wssmom March 16, 2011
I hope you try it soon!
 
dymnyno March 15, 2011
I am very tempted...sounds creamy and delicious!
 
Author Comment
wssmom March 16, 2011
I urge you to give in to temptation!
 
Sagegreen March 15, 2011
Clever!!
 
Author Comment
wssmom March 15, 2011
Thanks, Sagegreen! (Tastes good, too!)