Piña – Colada – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pineapple, the pulp (corresponds to approx. 1 pineapple)
- 400 ml coconut milk
- 0.5 ½ lemon (s), squeezed
- 5 tablespoon rum, white (e.g. baccardi)
- 5 tablespoon rum, Malibu (Caribbean white rum with coconut)
- 600 g preservin suar, (2: 1)
Print Recipe
Pin Recipe Instructions
- Dice the pulp, puree and bring to the boil with the other ingredients, stirring constantly, until it bubbles. Then let it simmer for at least 4 minutes, then fill into clean glasses while hot.
- After filling, turn it upside down for 10 minutes (no longer, otherwise the jam will stick on top).
- Annotation:
- You can actually buy Malibu in every major supermarket. It`s coconut-flavored white rum and doesn`t taste as terribly sweet as Batida de Coco, but you can actually use Malibu for anything you normally use Batida de Coco for.
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