- 2 units of passion fruit.
- 30 gr of pineapple.
- 2 tablespoons of sugar.
- 1/4 whole milk.
- 2 teaspoons of vanilla extract.
- 1 1/2 ml of rumchata.
- Mix all the ingredients in the shaker with a few ice cubes.
- Pour into a bowl.
- Cover the bowl and freeze for at least 24 hours.
- Remove from frozen and allow to melt until desired texture.
Decorate with mint leaves and small cubes of pineapple.