Did anyone else order Piña Coladas much more often as kids than as adults? No? Just me? Without the rum, of course! I would always order a virgin Piña Colada at restaurants. It’s slushy, sweet, creamy, and comes with bonus snacks on the rim! Now I’m starting to wonder why I don’t order Piña Coladas as much as I should anymore. We’ve been having some great weather which had me craving something frozen. A refreshment you can’t quite get any other way! As I combed through my drink list, I realized I was missing this classic cocktail. My cravings have, once again, inspired magic on the blog today! This recipe for Piña Colada is so easy, it’s fresh, and tastes identical to what you’d get in a restaurant.
Ingredients
Pineapple cubes – Frozen. You can get a bag from the freezer section, or chop up a fresh pineapple and freeze the pieces for at least 3 hours before starting. Pineapple juice – Want to add more tropical flavor? Substitute this with mango, guava, passionfruit, peach, orange, or tangerine. Coconut cream – Canned. Make sure to get the full fat cream rather than lite cream or coconut milk. Rum – White rum blended into the Piña Colada and, optional, dark rum to float on top. Cherries – I used maraschino for garnish.
How to make Piña Colada
How to dice a pineapple
Place the pineapple into a large freezer bag. Seal the bag, and flatten out the pineapple pieces into a single layer. Freeze for at least 3 hours before continuing with this recipe.
Do I have to use rum?
A Piña Colada using spirits other than rum may be blasphemy in the eyes of some, but, who cares? You make it however you like! Light spirits such as vodka or silver tequila would be ideal for this drink. You can use gin, however the heavy juniper flavor may not be complimentary here. Looking for an extra boost of pineapple flavor? Try pineapple rum! You can even make this blended drink virgin with no alcohol at all.
What can I do with leftovers?
I wrote this recipe to make only two Piña Coladas at a time. This drink is best enjoyed freshly blended and unmelted. I suggest, if you’re buzzing these up for a crowd, to keep your stash of pineapple in the freezer and only blend up a few at a time. If you end up with some leftover in the blender, don’t worry! I also wrote this recipe using frozen pineapple to create slushiness rather than ice. This means your Piña Colada become watery! Keep that leftover cocktail in the fridge for 1-2 days.
More Related Recipes:
Pineapple Coconut CrescentsPineapple Upside Down CakeCarrot CakeCaramelized Pineapple Chicken Quesadillas with Strawberry SalsaHawaiian Sweet RollsMojito Recipe
