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Piña colada

by Effy A

There are so many ways to make a creamy piña colada. There’s a blended version which fits the original recipe or the shaken, super smooth version done in a cocktail shaker. This recipe is done in a blender because that frothiness on top really does it for me. Either way you decide to go, you can’t spell summer without this creamy classic godsend. Serving these chilled on a hot summer day is like a very cool, fun aesthetic.

Since we are going the blended piña colada route, it is best to have a high speed blender which is close to 2 liters in capacity. Using a powerful blender with a high wattage is important because you will be blending frozen pineapples. I like mine extra fruity so I always add frozen pineapple chunks to my colada. You will also need coconut cream, which is not to be confused with coconut milk. Coconut cream is very thick, like a smooth paste. If you refrigerate a can of coconut milk, you will actually get a thick layer of coconut cream on top.

Pineapple juice is another necessity to enhance the pineapple aesthetic of this cocktail. Rum is mandatory-white rum is better for that ultra white finish for the piña colada. For the garnish, maraschino cherries are the classic choice. I also like adding a pineapple wedge to garnish for an artistic vibe. If you love yummy coconut cocktails, you might love my coconut margarita mimosas!

Piña colada

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Servings: 2 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

398 ml can pineapple chunks

1&1/2 cups pineapple juice

1/4 cup white rum

3/4 cup coconut cream

Ice, to serve

Maraschino cherries for garnish

Pineapple wedges for garnish

Instructions

  1. Place the pineapple chinks in the freezer overnight.
  2. Blend the frozen pineapple with the pineapple juice, rum, and coconut cream until smooth and frothy.
  3. Pour into two tall glasses over ice and garnish as preferred.
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