- 1 ounce Coco López sweetened cream of coconut
- 1 ounce heavy cream
- 1 ounce fresh pineapple juice
- 4 ounces chilled orange soda, such as San Pellegrino Aranciata
- Small pinch of freshly grated nutmeg, for garnish
How to make this recipe
In a cocktail shaker, combine the Coco López, cream and pineapple juice. Fill the shaker with ice and shake well. Pour the soda into a chilled, ice-filled collins glass; strain the contents of the shaker into the glass and garnish with the nutmeg.