This is drool worthy my friends. It takes a little bit of tender love and care, but with patience you’re going to have a cocktail that will blow minds. This Passionfruit Cinnamon Pina Colada is without a doubt one of my top cocktails for the summer season, and best of all, you can share with friends…or not.
I’m doing a ton of fruit bowl cocktails and punches this week as part of my escape to Dominican. I’m letting go of all my worries and just enjoying some much needed time in the sun, ocean and tiki bar!
I’m very excited about this cocktail bowl because it takes me back to my times at the Brazilian steakhouses. Whenever I go, I’m usually always filling up on the meat and cinnamon dusted pineapple. And the second I knew I wanted to do a pineapple bowl, I had to incorporate that concept in my cocktail as well.
So how did I do it? Well I removed the insides of the pineapple and with the pineapple pieces I dug up, I lightly dusted it with cinnamon powder and a drop of vanilla extract and put it in the oven at 300 degrees F for 20 minutes. That’s it!
Once the pineapple is ready, take it out of the oven and just let it rest and sit for a bit before you start putting together your cocktail. I told you, time and patience is needed here, but it’s 100% worth it, and you can always have the pineapple prepped a few hours prior or over night (just make sure to keep it in the fridge).
As a staple, I only use Coco Lopez when I want to use a coconut cream. This is the godfather of ‘cream of coconut’ for a reason, and the original OG ingredient for a traditional Pina Colada originating. So whatever you do, try and dig some of this up! A ton of specialty Latin American markets tend to have this around.
Passionfruit and Cinnamon Pina Colada Bowl
A delicious tropical bowl combining Pineapple, Passionfruit, Cinnamon and Rum for the ultimate Pina Colada
Difficulty: Intermediate
Ingredients
- 1/2 cup Pineapple Pieces
- 1 tbsp Cinnamon Powder
- 1/4 tsp Pure Vanilla Extract
- 4 oz Brugal Anejo Rum
- 1/3 cup Coco Lopez
- 3 Passionfruits Using the inside juices and seeds
- 1/2 Lemon Freshly Squeezed
- 2 cups Ice
- 1 handful Coconut Chips Optional
- 1 sprig Mint Optional
Instructions
- Preheat oven to 300 degrees F. Cut the top off the pineapple and remove as much of the insides of the pineapple as possible without puncturing a hole. Last thing you want is precious liquid spilling out.
- With the insides removed, separate the juice and fruit and dust the fruit with cinnamon and toss in vanilla extract.
- Wrap dusted fruit in aluminum foil, completely covered and let this sit in the oven for 20 minutes
Take the pineapple out of the oven and open it up and let it cool while you start to build your cocktail
In a blender combine Rum, Coco Lopez, Passionfruits, Pineapple Juice, Lemon, Ice and cinnamon-dusted Pineapple. Blend until well pureed, or to your liking.
Pour into Pineapple bowl and garnish with coconut chips and mint
Recipe Notes
Now I don't have a grill, well I do but it's part of a condo, and I just didn't have the patience or time to sort it out. But if you DO have easy access to a grill, I HIGHLY recommend grilling the pineapple with cinnamon instead. The smoked flavour will add a wonderful distinction to the cocktail!
