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Coconut & pineapple cooler
- Preparation and cooking time
- Prep:
- Easy
- (easily doubled or more)
Ingredients
- 300ml coconut rum
- 600ml pineapple juice (not from concentrate)
- 150ml gin
- 6 small chunks watermelon
- 12 coriander sprigs
You will need
- 6 x 324ml screw-top jam jars with lids
- ice bucket filled with ice
Method
- STEP 1
Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.
- STEP 2
Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed – they will keep well for 4-6 hrs.
