Eosinophilic Esophagitis Friendly Blender Piña Colada

Total time5 min

Prep time5 min

Cook time0 min

Eosinophilic Esophagitis Friendly Blender Piña Colada

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Ingredients

2 servings

2 cups frozen pineapple chunks
½ cup coconut cream
Savoy Coconut Cream
See all
½ cup white rum
½ cup pineapple juice
1 cup ice cubes

For serving

2 pineapple wedges (optional)
2 maraschino cherries (optional)

Instructions

1
Add the frozen pineapple chunks, coconut cream, white rum, pineapple juice, and ice cubes to a blender.
2
Blend on high speed until completely smooth and no ice chunks remain, about 45–60 seconds. The mixture should be thick enough to mound slightly in the glass but still pourable.

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