Passionfruit and Cinnamon Pina Colada Bowl

A delicious tropical bowl combining Pineapple, Passionfruit, Cinnamon and Rum for the ultimate Pina Colada

Difficulty: Intermediate

Servings 2 People
Author Monica C


  • 1/2 cup Pineapple Pieces
  • 1 tbsp Cinnamon Powder
  • 1/4 tsp Pure Vanilla Extract
  • 4 oz Brugal Anejo Rum
  • 1/3 cup Coco Lopez
  • 3 Passionfruits Using the inside juices and seeds
  • 1/2 Lemon Freshly Squeezed
  • 2 cups Ice
  • 1 handful Coconut Chips Optional
  • 1 sprig Mint Optional


  1. Preheat oven to 300 degrees F. Cut the top off the pineapple and remove as much of the insides of the pineapple as possible without puncturing a hole. Last thing you want is precious liquid spilling out.
  2. With the insides removed, separate the juice and fruit and dust the fruit with cinnamon and toss in vanilla extract.
  3. Wrap dusted fruit in aluminum foil, completely covered and let this sit in the oven for 20 minutes
  4. Take the pineapple out of the oven and open it up and let it cool while you start to build your cocktail

  5. In a blender combine Rum, Coco Lopez, Passionfruits, Pineapple Juice, Lemon, Ice and cinnamon-dusted Pineapple. Blend until well pureed, or to your liking.

  6. Pour into Pineapple bowl and garnish with coconut chips and mint

Recipe Notes

Now I don't have a grill, well I do but it's part of a condo, and I just didn't have the patience or time to sort it out. But if you DO have easy access to a grill, I HIGHLY recommend grilling the pineapple with cinnamon instead. The smoked flavour will add a wonderful distinction to the cocktail!