Ingredients
- 90 g Raspberries
- 30 ml Coconut cream
- 150 ml Pineapple juice
- Wedge of Pineapple
- Raspberries
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Instructions
Rub the raspberries through a sieve with the back of a spoon and transfer the purée to a blender.
Add crushed ice, coconut cream, and pineapple juice and blend until smooth.
Pour the mixture, without straining, into a chilled lowball glass.
Decorate with a pineapple wedge and fresh raspberries.
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