summer pineapple frozen drink 2 cups frozen pineapple chunks 8 oz frozen whipped topping (buy extra in case you need for thickening and for topping) 6 oz pineapple juice 6 oz coconut milk (optional) Maraschino cherries for top (optional) Shot of rum (optional) Blend all ingredients in strong blender or food processor until smooth. If mixture is too runny, add ¼ cup ice and a bit more whipped cream and continue blending until desired consistency. Serve with chunk pineapple, whipped cream, and a cherry on top—for a festive look, dip rim of glass in pineapple juice and sugar or serve in hollowed-out pineapples.
DIRECTIONS FOR SERVING IN PINEAPPLES:
1 Cut off the top of the pineapple.
2 Run a knife in a circle around the inside of the pineapple about a half-inch
L A K E NORMAN
away from the skin; cut all the way around the pineapple.
3 Then cut the in-
side core—the part you want to remove—
across twice, making four pieces.
4 Next, use a large spoon to scoop out the inside.
July 2020 Lake Norman Woman Magazine