INGREDIENTS
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 PREPARATION 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.
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THE REBELLIOUS RDAs 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. Archives
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