Piña Colada

Three flavors come together in the piña colada - coconut, pineapple, and rum. With this recipe, I use both cream of coconut for sweetness and coconut milk to provide a silky texture. For the pineapple, I like a good amount of juice to balance the rich coconut, and because of that I like using fresh juice (canned juice will still taste good). Then for the rum I'm using a dark rum because I enjoy it, you can use a light rum also. Traditionally it would be a Puerto Rican rum, but you should use whatever rum you like - combine it with coconut and pineapple and it's going to be a holiday! Cheers!

Piña Colada Ingredients

2 oz. (60 ml) Rum (dark or light)

1 oz. (30 ml) homemade cream of coconut (recipe below)

1 oz. (30 ml) coconut milk

6 oz. (180 ml) fresh pineapple juice

8-10 oz. (240-300 ml) crushed ice

Piña Colada Method

Mix all ingredients (making sure to add ice last) into a blender or a hand mixer and blend. Garnish with left over cuts of pineapple and optional cocktail cherries. If you have Pineapple head threads you can also garnish with a few of those.

Cream of Coconut Ingredients

1.75 cups (420ml) white sugar

13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)

Pinch of salt

Cream of coconut Method

In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved. Make sure to let cool before using.