1 1/2 ounces rum
2 ounces light coconut milk
1 Tablespoon lemon juice
1/4 cup pineapple chunks, frozen
2–3 Tablespoons vanilla frozen yogurt
Place the rum through frozen yogurt in a blender. Blend until smooth. Pour into a cocktail glass and garnish with a fresh pineapple slice. Makes 1 serving.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.