Coconut & pineapple cooler served in jars

Coconut & pineapple cooler

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(1 ratings)

Prep: 15 mins

Easy

(easily doubled or more)

Enjoy this crowd-pleasing tropical cocktail with coconut rum, gin and pineapple juice. It will sit happily in an ice bucket for several hours, ideal for summer barbecues 

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal230
  • fat0.1g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre0.1g
  • protein0.4g
  • salt0.02g
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Ingredients

  • 300ml coconut rum
  • 600ml pineapple juice (not from concentrate)
  • 150ml gin
    Gin

    Gin

    jinn

    Gin has enjoyed a huge revival recently. It's usually served alongside tonic water (a…

  • 6 small chunks watermelon
    Watermelon

    Watermelon

    wort-er-mel-on

    Thought to have originated in Africa, watermelons are distinct from musk melons such as…

  • 12 coriander sprigs

You will need

  • 6 x 324ml screw-top jam jars with lids
  • ice bucket filled with ice

Method

  1. Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.

  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.

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