'ChamPiña' (a.k.a Pineapple Raspado w/ Chamoy)
Prep time
Cook time
Total time
This 'ChamPiña' (aka pineapple raspado) is covered with spicy Tajin, Chamoy, and Tamarind Candy. If you love pineapples, this Mexican treat is for you!
Recipe type: Drink
Cuisine: Mexican
Serves: 4
  • For the Pineapple Sauce
  • 4 cups (650 g) Roughly Chopped Pineapple (fresh or frozen)
  • 2 cups Water
  • 1 cup Sugar
  • ½ Lime
  • 3 tsp. Corn Starch
  • 4 tbs. Water
  • For the Toppings
  • 2 cups (450 g) Finely Chopped Pineapple, for garnish
  • 2 cups Crushed/Shaved Ice (you can use your blender to do this)
  • to taste, Chamoy Sauce
  • to taste, Tajin Seasoning
  • *optional, Tama Roca Straw
For the Pineapple Sauce
  1. Add one cup of sugar and one cup of water into a large saucepan, and bring it to a boil.
  2. In the meanwhile, place the pineapple chunks and one cup of water in your blender, and blend until smooth.
  3. When the water and sugar syrup comes to a boil, add the blended pineapple to the pot and bring the heat down to a low simmer; squeeze in the lime juice, and stir continually until mixture comes to a soft boil.
  4. In a separate bowl, create a slurry with the cornstarch and water, and add the slurry to the simmering pineapple juice; stir continuously until the juice thickens to a sauce like consistency before turning off the heat.
  5. Once cooled, pour the sauce into a clean mason jar and set aside.
Assemble the Raspado
  1. Take a large mason jar or cup, and layer your ice and toppings (for example - ice, pineapple sauce, chopped pineapple, Chamoy, Tajin, repeat)
  2. Serve with a Tama Roca straw, large spoon, and lime for garnish.
Save your extra pineapple sauce/topping by freezing it in a mason jar (but leave 1-2 inches of space for it to expand) - have extra chopped Pineapple from your garnish? Throw that into the sauce, and let it all freeze together for easy assembly next time.
Recipe by The Gentleman's Plate at http://thegentlemansplate.com/champina-pineapple-raspado/