Pineapple Buganda is a lovely, refreshing drink that originates from Uganda, which is in Africa. Pineapples are a major crop there, and this drink is traditionally made with rum, but I left it out so my entire family could enjoy this…..which they DID! Pineapple buganda is such a refreshing drink, not too sweet and so smooth and creamy. The recipe gives you the option to use cream or coconut milk, but I strongly suggest using the coconut milk because the flavors go so well together. If you want to make it family friendly like I did just exchange the rum for either milk or some fat free half and half. The original recipe also calls for 4 tablespoons of brown sugar which I felt seemed like a bit much and I am glad I cut that in half. I am sure pinapple buganda tastes good with the additional sugar, but IMO it wasn’t necessary and is a bit more figure friendly without.
2 cups fresh pineapple, very ripe and cut in small pieces
4 tablespoons brown sugar
1/2 cup cream or 1/2 cup coconut milk
6 ounces white rum
1 teaspoon vanilla extract
1 cup crushed ice
Mint sprig, garnish
Maraschino cherry, garnish
Blend all the ingredients until smooth and thick.
Serve pineapple buganda with mint and a maraschino cherry in whiskey-sour glasses.