Recipe Triple Piña Colada

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  1. Peel and dice the mangoes and kiwis. Blend the raspberries and blueberries with 7 fl oz of pineapple juice, 3 fl oz of Malibu ® rum and 1/3 of the coconut ice cream. Repeat with the mangoes and then with the kiwis.

  2. Pour 1/3 of each blend into each of the glasses to make 3 layers of different colored piña colada in each.

  3. Cut the pineapple in 5 lengthwise, keeping the leaves attached. Remove the peel but keep the leaves in 3 of the pieces. Make 2 slanting cuts in the inside of the flesh, 1 thin cut in the middle and one wider cut towards the bottom of the pineapple. Stick a blueberry below the wider notch to make the eye of the parrot, with a toothpick.

  4. Attach the pineapple parrots to the glasses, using the thinner cut, with the leaves downwards to make the parrot's tail. Add whipped cream and coconut shavings and enjoy!

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