When we talk about old-school cocktails, the Pina Colada is the Kingpin! Celebrating the epic bromance between Mr Coconut and Mr Pineapple. These two have been besties for ages!

• 2/3 Cup Coconut Milk
• l Cup Diced Pineapple
• ½ Cup Fresh Pineapple Juice
• 150ml White Rum
• ½ Cup Vanilla Ice Cream
• Some Pineapple Slices for Garnishing
• Coconut Flakes for garnishing (optional)

• l Kiwi Catering Whipped Cream Dispenser (1000ml)
• 2 Kiwi Catering Cream Chargers

1. Combine the diced pineapple with half of the juice in a bowl.
2. Add the rum and blend the ingredients well.
3. Place the mixture into the fridge for 2 hours to allow the ingredients to infuse.
4. Blend the coconut cream with the left over syrup and vanilla ice cream at maximum speed for l minute, then strain the contents.
5. Place the mixture into a whipped cream dispenser, charge it with two cream chargers and place the cream dispenser in the fridge for an hour to cool.
6. Serve the pina colada in a chilled cocktail glass; add some pure coconut cream to the glass then release the pineapple mixture on top and stir. Finally garnish with some fresh pinapple slices and flaked coconut.