Ingredients:

  • 1 cup (240ml) Cream of Coconut
  • 1/4 cup (60g) high-fat sour cream
  • 1/4 cup (60g) crushed pineapple, drained thoroughly
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp lime zest
  • 1/2 tsp rum extract
  • 1 pinch kosher salt

Instructions:

  1. Drain the crushed pineapple through a fine-mesh sieve, pressing firmly with a spoon to remove all excess moisture to prevent a watery sauce.
  2. In a glass bowl, combine the cream of coconut and sour cream.
  3. Whisk the mixture vigorously until glossy and uniform.
  4. Add the lime juice, lime zest, rum extract, and kosher salt. Stir to combine.
  5. Fold in the drained pineapple until evenly distributed.
  6. Taste and adjust with an extra squeeze of lime if you prefer more tang.
  7. Chill for at least 30 minutes until the sauce feels firm and cold.