Pineapple “Tiki” Cocktail

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By Ariane Bilodeau, Copywriter/editor, and health & food blogger

Nothing’s more summery and festive than a cocktail… served in a fruit. Leave a little pulp when you’re emptying the pineapple – the fruit will hold its shape better, and you’ll be able to eat the delicious pulp steeped in this exotic cocktail with a spoon!

• 1 pineapple
• 1/2 cup orange juice
• 1/2 cup coconut milk
• 2 tbsp. of Herbaflex
• 2 oz. of rhum (optional)
• A few drops of bitters (optional)

Cut the top of the pineapple and keep aside. Remove the pulp, being careful not to pierce the skin of the pineapple. Cut the pulp (except for the core) into chunks, then puree with other ingredients using a blender until the mixture is consistent and creamy. Serve in the pineapple. Decorate with fresh fruits, and drink using a straw.

Makes 2 servings.