Pineapple and Basil Colada

Pineapple and Basil Colada


  • small handful of basil leaves
  • 50ml white rum
  • 1 pineapple ice block
  • 1/3 cup coconut water
  • 1/3 cup coconut milk
  • squeeze of lime
  • pineapple wedge, tinned or fresh, to garnish (optional)
  • ice

An ice block provides the chill factor in this not-too-creamy pina colada, with basil adding some herby intrigue. Serves 1

  1. Muddle a handful of basil leaves in a cocktail shaker, add ice and rum and shake vigorously. Leave in the shaker while you prepare the rest
  2. Cut pineapple ice block away from its stick and place in a blender with coconut water and coconut milk and a squeeze of lime. Blend until combined
  3. Add pineapple mix to the cocktail shaker, shake to combine, then strain into a glass. Garnish with a pineapple wedge
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