A no brainer for brunches… very easy to do and always a smashing success. Add a little bit of rum for a more festive occasion.
Breakfast pina colada (adapted from a recipe by Allegra McEvedy found in the Guardian)
- 1 400g can of pineapple pieces (no skin or core)
- 6-8 leaves Thai basil
- 400 mL of coconut milk
- 400 mL of coconut water
- Shredded coconut to taste
Put the pineapple and basil in the blender and top up with half coconut milk and half coconut water. Blend to form a liquid.
Taste and adjust the flavours if necessary. Add the shredded coconut.
Garnish with basil and serve