Pineapple keg

Ingredients:

• 1 large pineapple
• 1 can (425 g) coconut cream
• 0.5 cups orange juice
• 3/4 cup white rum
• Special equipment: pineapple slicer; apple corer; keg tap

Preparation:

1. Cut off the top of the pineapple and set aside. Using a pineapple knife, scoop out the pulp and transfer to a bowl. Using an apple peeler, make a hole for the spigot about 5 cm from the bottom of the pineapple; insert the spigot. Freeze the pineapple pulp for 2 hours.
2. Add 2 cups of chopped pineapple pulp to a blender along with coconut cream and orange juice. Blend until smooth. Pour into the pineapple, then add white rum. Top with the pineapple and serve.