COCONUT
& RASPBERRY
“HUMMER”
Coconut Hummer
28 oz coconut gelato
3 oz Plantation rum
3 oz Malibu rum
Compliments of
Chef Robert Plesh of
The Pink Elephant
in Boca Grande
Photo by
Caroline Clabaugh
Place ingredients in a
blender and mix thoroughly.
Transfer to small container
with lid and store in a
freezer.
Serving consistency should
be like a thick milkshake.
Have snifter glasses chilled
in freezer, remove and fill
each glass three-quarters full.
Raspberry Cream
8 oz heavy cream
4 oz sugar
4 oz Chambord
4 oz raspberry puree
Whip cream until you
have light peaks, add puree,
sugar and Chambord, whisk
until you have stiff peaks.
Place into a piping bag with a
star tip and reserve.
For service, have snifters
poured with Coconut
Hummer and pipe the
raspberry cream in a circle,
filling to the top.
Garnish with fresh
raspberries and a straw.