Ingredients:
2 oz coconut water (instead of white rum)
1.5 oz cream of coconut
1.5 oz pineapple juice
1 oz pistachio syrup (instead of pistachio cream liqueur)
0.5 oz fresh lime juice
1 cup crushed ice
Whipped cream
Chopped pistachios for garnish
Pineapple leaf for garnish
Edible flowers (optional)
Extra pistachio syrup for drizzling
Instructions:
In a blender, combine coconut water, cream of coconut, pineapple juice, pistachio syrup, and fresh lime juice.
Add the crushed ice to the blender and blend until smooth and creamy, about 30 seconds.
Drizzle some pistachio syrup inside a hurricane glass or tall glass for a visually appealing effect.
Pour the blended mixture into the prepared glass.
Top with a generous dollop of whipped cream.
Sprinkle chopped pistachios over the whipped cream for a nutty crunch.
Garnish with a pineapple leaf stuck into the whipped cream for an island-inspired touch.
If desired, add a few edible flowers for an extra pop of color.
Drizzle a small amount of pistachio syrup over the top for a final touch.
Serve immediately with a straw and a long spoon for easy mixing and scooping.
Prep time: 5 minutes
Total time: 5 minutes
Servings: 1
Calories: Approximately 260 kcal per serving
