Cabana colada

Cabana colada

By
From
Cabana The Cookbook
Serves
2
Photographer
Martin Poole

This is our version of a piña colada, and uses cachaça and lots of lime for a citrus kick. For a virgin Cabana colada, which is also very good, just leave out the cachaça.

Ingredients

Quantity Ingredient
2 tablespoons coconut cream
2 tablespoons lemon juice
2 tablespoons simple sugar syrup
4 tablespoons pineapple juice
110ml coconut water
35ml cachaca
large handful ice cubes
sprigs mint, to garnish

Method

  1. Place 2 tall glasses in the freezer to chill. Put all the ingredients except the mint in a blender with a large handful of ice cubes. Blend well to a smooth, silky consistency. Pour into the chilled glasses, garnish with the mint sprigs and serve.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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