Recipe by Ali Slagle

As creamy and frosty as your dream Piña Colada, but not cloyingly sweet thanks to the addition of a whole avocado. 

Serves 2 to 3 

1 ripe Primavera Avocado

3 ounces white rum

1 cup pineapple juice, plus more as needed

3 ounces coconut cream
1 to 1½ ounces fresh lime juice

1 cup ice
Pinch of salt

Add everything to a blender. Blend on high until completely smooth and thick, stopping to scrape down the sides if needed. If your blender struggles, add 1 to 2 tablespoons water to get things moving.

Divide between two chilled glasses. Garnish with lime wheels.