Raspado de Pina Colada

• 1 cup water
• 1 cup sugar
• 1/2 cup unsweetened coconut milk (stir the coconut milk well before measuring)
• 1/3 cup light rum
• 1 pineapple, peeled, cored, and diced (about 4 cups)
• Shaved or crushed ice
• 3/4 cup unsweetened shredded coconut, lightly toasted (see page 53)

1. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
2. Let cool to room temperature.
3. Put the syrup, coconut milk, rum, and 3 cups of the pineapple in a blender and blend until smooth.
4. Let chill completely.
5. For each serving, put about 2 tablespoons of the remaining pineapple in a serving dish or glass.
6. Fill halfway with shaved ice, add 2 tablespoons pineapple, then top with shaved ice.
7. If you have pineapple left over, place it on top.
8. Drizzle 6 to 8 tablespoons of the syrup over the top and garnish with the coconut.
9. Serve immediately.

water, sugar, unsweetened coconut milk, light rum, pineapple, coconut

Taken from www.epicurious.com/recipes/food/views/raspado-de-pina-colada-379445 (may not work)