Directions

Make the purée

1. Using a sharp knife remove any excess pith from the top of the fresh coconut, exposing the pointy top.

   

2. Identify the edge of where you cleared away the pith, this is where you will make a hole using a sturdy oyster knife.

   

3. Carefully but forcefully plunge the oyster knife into the coconut.

   

4. Twist the knife and gently lift the point towards the center and you should be able to pop out a neat circle from the shell, it may take a few tries to get a hang of the motion.

   

5. Drain the water inside into a bowl and using a spoon scoop the flesh from the inside of the coconut and add it to the bowl as well.

   

6. Mix the pineapple chunks and coconut juice/flesh in a blender and process until smooth.

7. For an even smoother purée you can pass it through a strainer or chinois.

Fresh Piña Colada

1. Add the ice, purée, and rum to your blender, along with however much Borneo spice you like (start with a pinch or two, a little goes a long way).

2. Blend until smooth, taste and adjust seasoning to your tastes, then divide between 4 small mugs or glasses. Garnish with a pineapple wedge dipped in a bit more Borneo spice.

3. Make sure to consume quickly, the delicate texture will degrade quickly as the emulsion separates. This is why I prefer smaller serving glasses. You can always easily make another batch!