Recipe information
Ingredients for - Coconut & pineapple cooler
1. 300ml coconut rum -
2. 600ml pineapple juice (not from concentrate) -
3. 150ml gin -
4. 6 small chunks watermelon -
5. 12 coriander sprigs -
6. 6 x 324ml screw-top jam jars with lids -
7. ice bucket filled with ice -
How to cook deliciously - Coconut & pineapple cooler
1. Stage
Put 50ml coconut rum, 100ml pineapple juice, 25ml gin and 50ml cold water into each jam jar.
2. Stage
Stir, then garnish each one with a piece of watermelon and a couple of coriander sprigs, squeezing the leaves a little bit first before dropping them into the jars to help release the flavour. Screw on the lids and chill or set in ice buckets until needed – they will keep well for 4-6 hrs.
