Brunch pina colada

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A no brainer for brunches… very easy to do and always a smashing success. Add a little bit of rum for a more festive occasion.

Breakfast pina colada (adapted from a recipe by Allegra McEvedy found in the Guardian)

Ingredients 

  • 1 400g can of pineapple pieces (no skin or core)
  • 6-8 leaves Thai basil
  • 400 mL of coconut milk
  • 400 mL of coconut water
  • Shredded coconut to taste

Method

Put the pineapple and basil in the blender and top up with half coconut milk and half coconut water. Blend to form a liquid.

Taste and adjust the flavours if necessary. Add the shredded coconut.

Garnish  with basil and serve

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