Ingredients for Pina Ghoulada
- Corn Syrup
- Red Food Coloring
- 2 cups pineapple juice
- Cream Of Coconut
- Heavy Cream
- Orange Juice
- 1/2 cup white rum (optional, for adult version)
- Ice Cube
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How to Make Pina Ghoulada
- Chill your glasses in the freezer for at least 30 minutes before serving.
- If using, scoop out the thick coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind.
- In a blender, combine pineapple juice, coconut cream (or full can of coconut milk for a less thick drink), and rum (if using).
- Add ice to the blender and blend until smooth and frosty.
- Pour the mixture into your chilled glasses.
- Carefully drizzle grenadine down the side of the glass to create a 'dripping blood' effect.
- Garnish with maraschino cherries and pineapple wedges (or your favorite Halloween garnish) and serve immediately.
- For a kid-friendly version, simply omit the rum.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
47g
Fat
47g
Carbs
6g
