Coconut & pineapple cooler
- Preparation and cooking time
- Prep:
- Easy
- (easily doubled or more)
Skip to 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 jarswith lids
- ice bucketfilled with ice
Nutrition: Per serving
- kcal230
- fat0.1g
- saturates0g
- carbs11g
- sugars11g
- fibre0.1g
- protein0.4g
- salt0.02g
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.
