12 HOURS • SERVES 5

• 100ml white rum
• 50ml Lime RamTang’
• 50ml pineapple juice (such as Tropicana)
• 25ml fresh lime juice
• 50ml cold-pressed coconut water
• 105ml full-fat milk

Equipment:

• 2 jars with screw lids
• Jigger or measuring cup
• Spoon
• Cheesecloth
• Funnel

1. Prepare the Base:

In the first jar, combine the white rum, Lime RamTang’, pineapple juice, lime juice, and cold-pressed coconut water.

Stir well to mix all the ingredients.

2. Prepare the Milk:

In the second jar, pour in the full-fat milk.

3. Combine:

Slowly pour the contents of the first jar (the rum and juice mixture) into the second jar with the milk. This will cause the milk to curdle, which is essential for the clarification process.

Secure the lid on the jar and gently shake once to start the curdling process.

4. Let It Rest:

Place the jar in a cool place or in the refrigerator and allow it to sit overnight (or for at least 8-12 hours) to fully curdle and separate.

5. Strain:

Set up a funnel lined with cheesecloth over a clean container.

Carefully pour the mixture through the cheesecloth, allowing it to strain slowly. This process removes the milk solids, leaving a clarified, smooth colada.

7. Garnish with: Some pineapple or pineapple skin