• Half a Pinkglow® Pineapple
• 2 Limes, juiced
• 1 cup Almond Milk
• 2oz Simple Syrup
• 4oz Rum
1. Cut your Pinkglow® Pineapple in half, remove the skin and core (middle).
2. Chop pineapple and place it into a bowl, freeze pineapple for at least 4 hours (until frozen).
3. Remove pineapple and add it to a blender.
4. Add lime juice, almond milk, simple syrup, rum and blend until smooth.
4. Garnish with cocktail umbrella and pineapple wedge, cheers!