Summary

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)

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Instructions

1. 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.
2. After filling, turn it upside down for 10 minutes (no longer, otherwise the jam will stick on top).
3. Annotation:
4. 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.