Ingredients:

  • 4 oz aged white rum
  • 4 oz cream of coconut
  • 6 oz fresh pineapple juice
  • 1 oz fresh lime juice
  • 1 cup crushed ice
  • 1 oz fresh carrot juice
  • 2 large hollow chocolate bunnies (approx. 200g each)
  • 2 maraschino cherries
  • 2 pineapple wedges
  • 2 fresh mint sprigs

Instructions:

  1. Carefully use a warm paring knife to slice the ears off the top of the hollow chocolate bunnies to create an opening. Place the bunnies in the freezer for 10 minutes to ensure they act as an insulator for the frozen drink.
  2. In a high-speed blender, combine the aged white rum, cream of coconut, pineapple juice, lime juice, and carrot juice. Add the crushed ice and blend on high until the mixture reaches a thick, frost-like consistency.
  3. Remove the chilled chocolate bunnies from the freezer. Use a small funnel to pour the blended colada into the hollow centers. Garnish with a pineapple wedge, a maraschino cherry, and a mint sprig. Serve immediately with a straw.