Ingredients for 3 people
21 fl oz pineapple juice
9 fl oz Malibu ® rum
3.4 fl oz malibu
1 qt coconut ice cream
3 large glasses
Step 1/4Peel 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.
Step 2/4Pour 1/3 of each blend into each of the glasses to make 3 layers of different colored piña colada in each.
Step 3/4Cut 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.
Step 4/4Attach 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!