1 can (46 ounce size) pineapple juice 1 can (15 ounce size) cream of coconut (not coconut milk) 1 can (15 ounce size) pineapple slices, drained, reserve juice 1 bottle (8 ounce size) maraschino cherries ice cubes
In blender, combine pineapple juice, cream of coconut, juice from canned pineapple and ice. Blend until ice is crushed. Pour into glasses. Put a slice of pineapple on rim of glass and pin a cherry on the pineapple slice with toothpick.
359 calories, 10 grams fat, 70 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.
Oh man! this was so good! I added the orange juice since i didnt have any pineapple juice and wow! this was just fantastic. making it again right now(:
Mar 18, 2009
The recipe does not say how much ice to use. I would like some idea.
May 30, 2006
I thoroughly enjoyed this recipe. I had to make it for my Chefs class and my teacher didn't give me any pineapple juice, so i used orange juice and by-golly it was good. I like the use of the cream of coconut, makes it smooth and tasty.