How to make an unbeatable Piña Colada
Do you like Piña Coladas and getting caught in the rain?
With Piña Colada Day just around the corner (10 July), it’s time to don your Hawaiian shirt, a sombrero and lei.
To make the best Piña Colada, you’ll need:
- One plastic container
- Measuring cups and spoons
- Large high-ball drinking glasses
- ½ fresh pineapple, peeled, cut into roughly 4 cm pieces
- ¾ cups sweetened cream of coconut
- ¼ cup unsweetened coconut milk
- 1 cup white rum
- ¼ cup dark rum (optional)
- 2 tablespoons fresh lime juice - Maraschino cherries and lime wedges (for serving)
- Place pineapple pieces in a container, laying them flat. Freeze until solid, for at least three hours.
- Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and three cups of ice in a blender until smooth. Transfer the blender cup to the freezer and freeze until mixture thickens (it should be the consistency of a milkshake), for 25–35 minutes.
- Blend again until the mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with a splash dark rum, if using, and garnish each with a cherry and lime wedge.
Voila - now sit back, put on some music that reminds you of being on a tropical vacation, and enjoy your cocktail.