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Recipe Detail Page
Creamy Pineapple & Cachaça
Summer 2014
Inspired by a classic Piña Colada, this agua fresca features fresh coconut and pineapple too, but is less cloying and considerably more refreshing. While it’s paired with cachaça here, it’s delicious with spiced rum too.
Makes 1.25 L, enough for 12 to 14 drinks
1 whole coconut
2 cups (500 mL) peeled and chopped pineapple
½ cup (125 mL) Simple Syrup (recipe follows)
⅓ cup (80 mL) freshly squeezed lime juice
3 cups (750 mL) cold water and chill
Cachaca
Agua fresca
1 Place 1 whole coconut in a 425°F (190°C) oven until outer shell cracks and separates from flesh, 10 to 12 minutes. When cool enough to handle, remove shell and open flesh over a large bowl to catch juices.
2 Strain coconut water and place in blender along with ½ cup (125 mL) peeled and chopped coconut; purée. Add 2 cups (500 mL) peeled and chopped pineapple, ½ cup (125 mL) Simple Syrup (recipe follows), and ⅓ cup (80 mL) freshly squeezed lime juice to blender and process until smooth. Strain mixture through a fine mesh sieve into a large pitcher. Stir in 3 cups (750 mL) cold water and chill.
3 When ready to serve, fill rocks glasses with ice, add 1 oz cachaca to each and top with agua fresca. Garnish with shaved fresh coconut.
Makes 1.25 L, enough for 12 to 14 drinks
Simple Syrup:
Combine equal parts sugar and boiling water. Stir until sugar has dissolved. Store in the refrigerator until chilled.
