Ingredients
(pour 3 glasses)
- Léonce Blanc pineapple purée 1000 ml / 33.8 oz
- Léonce Blanc coconut purée 150 ml / 5.07 oz
- Sugar cane syrup 20 ml / 0.67 oz
- Slice of pineapple (presentation) 1
- Crushed ice
Utensils
- Blender
- Hurricane glass
In a blender a quarter full of crushed ice, POUR in the coconut and pineapple purées.
BLEND at high speed for about ten seconds to a creamy mix. If necessary, ADD a little sugar cane syrup.
POUR into glasses and ADD a slice of fresh pineapple as decoration.