Pineapple Keg

  • Yield : 12 shots
  • Cook Time : 15m
  • Ready In : 15m
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  • 1 large pineapple
  • One 15-ounce can coconut cream
  • 1/2 cup orange juice
  • 3/4 cup white rum


Step 1

Slice off the top of the pineapple and set aside. Use a pineapple corer to remove the flesh of the fruit and transfer to a bowl. Use an apple corer to make a hole for the keg tap about 2 inches from the bottom; insert the tap. Freeze the hollowed-out pineapple for 2 hours.

Step 2

Add 2 cups of the cut-up pineapple flesh to a blender along with the coconut cream and orange juice. Blend until smooth. Pour into the hollowed-out pineapple, then stir in the white rum. Replace the top of the pineapple and serve.

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