For a kitsch centerpiece, serve this crazy coconut concoction in a hollowed-out pineapple.
1 pineapple, peeled and chopped
250 ml (1 cup) coconut milk
mint leaves, to garnish
pineapple leaves, to garnish
Juice the pineapple through a juice extractor. Transfer to a large jug and stir through the coconut milk. Pour 125 ml (½ cup) of the mixture into 8 holes of an ice-cube tray and freeze. Chill the remaining mixture. When the ice cubes have frozen, pour the juice mixture into 2 glasses, add the ice cubes and garnish with mint and pineapple leaves. Make 2 medium glasses.