pineapple express

I had a few of my friends over for a test drive of this recipe the other day while we did a work session. I had wanted to utilize summer fruits in a recipe for some time now and after circling around the store a few times, I came straight back to pineapples. I eat this fruit year-round and usually the first thing in the morning after a workout as a way to break down fat and still fuel my body with some healthy sugar. I decided to change things up, and transform the fruit into a summer slush. The mix is actually inspired by a drink my friend Joseph and I created last spring during our trip to St. Lucia. We drank these nearly everyday at the house -- and naturally we spiked ours with rum-- but this one is a virgin version mixed with fresh pineapple, coconut milk and cream, and a touch of cinnamon.  The taste falls somewhere between a horchata and piña colada.  Either way, it's a refreshing taste to enjoy this summer.

-- Pineapple Express serves two

1 whole pineapple (cold, refrigerated) 1 1/2 cup of ice Cream from the top of 1 can of unsweetened coconut milk 2 cups of coconut milk 1 1/2 tablespoon of fine sugar 1 tablespoon of cinnamon

For garnish 1/2 cup of ice, blended to a powder 1 strawberry to garnish

First, prepare the pineapple by cutting off the top. Then, using an ice cream scoop, remove the pineapple meat into a a separate bowl. Save the rind of the pineapple -- placing it in the freezer to chill.

Finely chop a few pieces of pineapple meat and set aside for garnish.

Place the remainder of pineapple meat, ice, coconut cream, coconut milk, sugar, and cinnamon in a blender or food processor. Blend until very smooth. Remove pineapple rind from freezer, fill with pineapple mix.

Top with one scoop of "shaved" ice and garnish with chopped pineapple and a strawberry.