Cheers to the Island Hopper

If you've been following my adventures on Instagram, you already know that Michael and I spent last week island hopping through the Caribbean—a fantastic way to wrap up February! After some research, we decided to ditch hotels and rigid itineraries in favor of a Dinogo cruise. It was a brilliant choice: in just seven leisurely days, we set foot on the stunning sands of Grand Cayman, Mahogany Bay, Belize, and Cozumel. Each stop was a paradise beckoning us with the unofficial drink of the Western Caribbean: rum. We enjoyed rum runners in Belize, sipped rum punch in Mahogany Bay, and indulged in piña coladas everywhere we went. Naturally, we wanted to continue the festivities at home, so I crafted my own rum cocktail for this week’s edition of Bottoms Up. It’s a swashbuckling blend of a few of my favorite ingredients served in—what else?—a hollowed-out pineapple.

captured by Kate Lesueur

ISLAND HOPPER

Serves one

INGREDIENTS
1 pineapple
1 orange
1 cup coconut flakes
2 oz. coconut cream
1/4 cup orange juice
2 oz. white or dark rum
1/2 cup crushed ice

INSTRUCTIONS
Start by making the pineapple “cup.” Using a sharp knife, cut off the top of the pineapple. Carefully hollow out the inside with a spoon, much like carving a pumpkin. Fair warning: this can get messy, so wear an apron! Reserve about half a cup of the pineapple flesh and set it aside.

Gently toast the coconut flakes in the oven or in a skillet until golden brown.

In a blender, combine the reserved pineapple pieces, coconut cream, orange juice, and rum. Blend until smooth.
Pour the mixture into the pineapple cup over crushed ice. Garnish with an orange wedge and the toasted coconut flakes.

*Tip: If this adventurous combination feels too much like a pirate’s choice, substitute the orange juice with pineapple juice for a classic piña colada. Cheers!