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Recipe Detail Page
Big-Batch Pink-oladas
Early Summer 2023
Tropical vacation cocktail vibes mix with dreamy soft-serve in this drink-meets-dessert whip, which can be served before or after dinner. The recipe comes together so easily: simply freeze the fruit a few hours in advance then whirl with an infused coconut cream (not to be confused with creamed coconut). Fresh fruit is best in this recipe, but you can swap in frozen fruit for a quick cheat. The addition of hibiscus flowers (also known as sorrel in the Caribbean, but not to be confused with the herb sorrel) takes this recipe to the next level.
Makes 6 cups (1.5 L) for 6 to 12 servings
1 pineapple, peeled and cored
6 oz (170 g) fresh raspberries
1 can (400 mL) coconut cream
3 tbsp (45 mL) lightly packed demerara sugar
1 cup (250 mL) dried hibiscus flowers (optional), see TIP
3 to 6 oz rum (optional)
Thin pineapple wedges and cocktail cherries for garnish (optional)
1. Chop pineapple into small pieces, about 1/2‑inch (1-cm) dice. You should have about 4 cups (1 L). Spread pineapple and raspberries out on trays. Freeze until firm. If making in advance, tumble into resealable containers or bags until ready to use.
2. Add coconut cream and sugar to a small saucepan. Bring to a simmer. Remove from heat. If using hibiscus, add it now and let steep for 15 minutes. Strain and discard hibiscus. Let cool completely. If making ahead, this mixture will keep well, covered and refrigerated, for up to 3 days.
3. Before serving, whirl frozen fruit with coconut mixture until fairly smooth. If frozen fruit is very hard, let defrost slightly before whirling. Whirl in rum or serve alongside dessert for guests to add. Serve in parfait glasses or dessert cups topped with a pineapple wedge and a cherry, if you like.
Makes 6 cups (1.5 L) for 6 to 12 servings
TIP Look for hibiscus in the aisles of your local grocery store or at Caribbean food stores. If you don’t find any, you can skip it.
