- 1 pint nondairy coconut frozen dessert (or coconut sorbet)
- 4 ounces canned pineapple juice
- 16 ounces Green Chartreuse
- 5½ ounces Velvet Falernum
- 5½ ounces fresh lime juice
In a blender, combine coconut dessert and pineapple juice until smooth. Then add the rest of the ingredients and fill the blender container with ice. Blend until smooth and silky, pour into margarita glasses or champagne coupes, and garnish with fresh grated nutmeg. Cheers!