Ingredients:

  • 120ml Cream of Coconut
  • 240ml Pineapple juice
  • 60g Creamy peanut butter
  • 15ml Fresh lime juice
  • 250g Frozen pineapple chunks
  • 120g Crushed ice
  • 2 pineapple wedges (for garnish)
  • 1 tsp crushed roasted peanuts (for garnish)
  • 1 tsp toasted coconut flakes (for garnish)

Instructions:

  1. Pour liquids. Add the 240ml pineapple juice and 15ml lime juice first. Note: This creates a vortex that pulls the solids down.
  2. Add cream. Spoon in the 120ml cream of coconut. Listen for the floral, sweet aroma to release as it hits the juice.
  3. Incorporate fats. Drop the 60g creamy peanut butter directly into the center of the liquid.
  4. Layer frozen fruit. Add the 250g frozen pineapple chunks on top of the liquids.
  5. Add ice. Finish with the 120g crushed ice to weight down the fruit.
  6. Start low. Turn the blender on its lowest setting for 10 seconds. Watch for the peanut butter to start streaking through the juice.
  7. High speed. Ramp up to high for 35 seconds. The deep, roasted scent of the peanuts will bloom as the friction releases their oils.
  8. Check consistency. Stop the blender and look for a thick, uniform texture with no visible fruit chunks.
  9. Garnish and serve. Pour into glasses and top with the pineapple wedges, crushed peanuts, and coconut flakes. The final aroma should be bright lime followed by a nutty, toasted finish.