• 1 1/2 ounces vodka
  • 1 ounce light cream
  • 1 ounce coconut cream
  • 2 tablespoons unsweetened coconut milk
  • 1 tablespoon sugar or simple syrup*
  • 3 ounces frozen Wild Blueberries
  • garnish: pineapple slice and grated coconut

Purée all ingredients with crushed ice in a blender. Pour into a glass and hang pineapple slice on the glass rim. Garnish with grated coconut. Serves 1.

*To make simple syrup, combine 1 cup water and 1 cup sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Syrup can be stored in the refrigerator for 3-4 weeks.


430 calories, 17g fat, 40mg sodium, 47g carbohydrates