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Pineapple Express


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Rate this recipe 4.4/5 (8 Votes)


  • 6 cups chopped peeled fresh pineapple
  • 2 tablespoons chopped peeled fresh ginger
  • 2 cups coconut water
  • 1 tablespoon coconut oil
  • 1 tablespoon honey (preferably white)
  • 1/4 cup white rum per drink
  • Strip of pineapple core, for garnish


Servings 1
Adapted from


Step 1

In a food processor, pulse pineapple, ginger, coconut water, coconut oil, and honey until pureed. Pour into a 9-by-13-inch baking dish and freeze until completely set, about 12 hours. Scrape granita with the tines of a fork to break apart. For each drink, place 1 cup granita in an 8-ounce glass; pour 1/4 cup white rum on top. Garnish with a strip of pineapple core and serve.


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