The Piña Colada is Puerto Rico’s National drink and today is national Piña Colada day! It’s also my fave frozen drink so, of course, I have to give you my recipe and a little bit of history.
As the legend goes, back in the way back, when the seas were ruled by pirates, there was a Puerto Rican buccaneer who had a ship full of super-depressed, thieving sailors. This pirate decided that the best way to perk up his shipmates’ spirits was to get them a 401k plan.
He got them drunk on a blend of coconut, pineapple and white rum and PERFECTION was born.
Traditionally a Piña Colada is made by blending ice with 1 part white rum, 1 part sweetened coconut cream (Coco Lopez is the usual go to) and 3 parts pineapple juice. I use frozen pineapple to add a velvety texture, a combination of coconut cream and coconut milk to add a bigger tropical punch, and dark rum for spiciness. This recipe makes 2 servings. Buen provecho!
- small sheet tray
- stand mixer or bowl, whisk and old fashioned elbow grease
- 2 cocktail glasses
- 1 20 oz can pineapple slices packed in their juice (fresh pineapple works too)
- 1 cup ice
- 4 tablespoons of coconut milk
- 5 tablespoons of coconut cream, divided into 4 tbs and 1 tbs
- 4 oz dark rum
- 1/2 cup heavy cream
- 2 fresh cherries for garnish
- Separate the pineapple slices and pineapple juice. You should have a cup of juice and 10 slices of pineapple.
- Freeze the pineapple slices in a single layer on a small sheet tray.
- When the slices are frozen solid, puree along with the ice and juice in your blender.
- Add coconut milk, 4 tbs of coconut cream and rum. Blend until smooth.
- Whip the heavy cream to stiff peaks and fold in reserved tablespoon of coconut cream.
- Divide pineapple mixture into two cocktail glasses, top with whipped cream and garnish with a cherry.