Pineapple and Coconut Daquiri



1/4 cup of granulated sugar
1/4 cup of water
Pinch of kosher salt
1 pineapple (about 4 cups, diced)
125ml white or dark rum
450-700ml of coconut milk


For the simple syrup:

Add sugar, water and pinch of salt to a small saucepan placed over medium heat. Stir until the sugar is dissolved and set aside.

Prep the pineapple:

Cut off the top of the pineapple and sides. Dice up the pineapple and place it on a cutting board or baking sheet. Transfer to the freezer to chill for 2 to 3 hours. Or place in a freezer-safe container for up to 6 months.

To make the daquiri:

Measure out 4 cups of frozen pineapple. Depending on the size of your pineapple, you might have extra.

Add the frozen pineapple, simple syrup, coconut milk and rum to a blender. Pulse until smooth. If you like it thicker, feel free to add more pineapple or ice.

Give it a taste and adjust the alcohol accordingly. Divide the frozen daiquiris amongst glasses. Serve with straws and an umbrella.

Recipe from A Cozy Kitchen