Sea Moss Grilled Pineapple Piña Colada
An alcohol-free frozen piña colada made with caramelised grilled pineapple, coconut cream, coconut water and Zesty Lemon Sea Moss. Creamy, refreshing and perfect for a sunny afternoon.
Ingredients
2 servings- ✓3 thick slices fresh pineapple
- ✓¼ cup coconut water (replacing rum)
- ✓2 tablespoons coconut cream
- ✓1 tablespoon fresh lime juice
- ✓2 tablespoons Zesty Lemon Sea Moss gel
- ✓1–2 teaspoons honey or sugar, to taste
- ✓Small pinch of salt
- ✓1–2 cups ice
- ✓Optional glaze: 1 tsp softened butter or coconut oil, ½ tsp sweet white miso, 1 tsp honey
- ✓Garnishes: Grilled pineapple slice, pineapple leaf, optional edible flower
Zesty Lemon Sea Moss
Gold sea moss gel infused with fresh lemon and lime for a crisp, refreshing citrus taste. Wildcrafted St. Lucia Eucheuma cottonii base — cold-blended fresh in Malaysia.
Order Zesty Lemon Sea Moss →Step-by-Step Instructions
- 1
Cut the pineapple into thick slices and remove the tough outer skin.
- 2
If using the glaze, mix the softened butter or coconut oil with the miso and honey.
- 3
Heat a grill or grill pan over medium-high heat.
- 4
Lightly brush the pineapple with the optional glaze.
- 5
Grill for approximately five minutes on each side, until caramelised with visible grill marks.
- 6
Allow the grilled pineapple to cool completely before blending.
- 7
Add three grilled pineapple slices, coconut water, coconut cream, lime juice, Zesty Lemon Sea Moss gel, sweetener, salt and ice to a blender.
- 8
Blend until thick and smooth. Add more coconut water if a thinner consistency is preferred.
- 9
Pour into two chilled glasses.
- 10
Garnish with grilled pineapple, a pineapple leaf and an optional edible flower.
