Ingredients
Method
- Combine frozen raspberries, pineapple juice, and coconut cream in a blender. Pulse 3 times to break up the fruit. Return to high speed, add crushed ice and agave syrup (if using), and blend 30 seconds until smooth. Strain through a mesh sieve into 4 glasses to remove raspberry seeds. Freeze for 5 minutes to firm the texture, then serve in pre-chilled glasses.
Notes
For optimal sweetness, freeze overripe raspberries first.
Pre-chill glasses to prevent condensation and preserve texture.
Use a high-speed blender for the smoothest consistency.
Garnish with pineapple rings or toasted coconut flakes.
Adjust agave syrup to taste (1-2 tbsp total for non-alcoholic version).
Pre-chill glasses to prevent condensation and preserve texture.
Use a high-speed blender for the smoothest consistency.
Garnish with pineapple rings or toasted coconut flakes.
Adjust agave syrup to taste (1-2 tbsp total for non-alcoholic version).