Ingredients:
Pina Colada Mocktail
- 400g butternut squash
- 120ml BRITA filtered water
- 2 tbsp coconut oil
- 1 tbsp coconut sugar
- 1 tsp mixed spice
- 150g fresh pineapple, freshly juiced
- 100g fresh pineapple, cut into chunks
- 200ml coconut cream
- Handful of maraschino cherries
- Ice cubes made with BRITA filtered water
- Makes: 2 glasses
Preparation time: 10 minutes
Cooking time: 20 minutes
Method:
- Heat the coconut oil in a saucepan and add thebutternut squash, mixed spice and coconut sugar.
- Sweat on a low heat for 20 minutes until it is soft, butnot golden. Transfer into a blender and add 100ml of water. Blend until smooth, then set asideand allow to cool.
- Once cooled, add the butternut squash mixture intoa blender with the pineapple chunks, pineapple juice,coconut cream, remaining water and ice cubes.
- Blitz until smooth and pour into two cocktail glasses.Top with a wedge of pineapple and add a few cherriesto serve.
Tagged in Gizzi Erskine Recipes