Pina Colada
Break out the blender for this classic pina colada recipe. Mix up coconut cream, white and dark rum, frozen pineapple and pineapple juice for a taste of the tropics.
Yield: 2 drinks
Serving Size: 1 of 2 servings
Nutrition Facts: servingSize 1 of 2 servings, calories 253, Fat 10g, Saturated Fat 9g, Carbohydrate 22g, Fiber 2g, Sugar 15g, Protein 2g, Cholesterol 0mg, Sodium 10mg
Ingredients:
- 1 1/2 cup ice
- 1/2 cup diced pineapple, frozen
- 2 ounces pineapple juice
- 2 ounces Coco Lopez coconut cream
- 1 1/2 ounces white rum
- 1 ounce dark rum
- Pineapple slices
Instruction:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
Pina Colada Recipe
Just three ingredients makes the best tropical cocktail – and you can easily make this without rum to make it a virgin piña colada.
Prep: 5min
Total: 5min
Yield: 1
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 469 kcal, Carbohydrate 28 g, Protein 4 g, Fat 30 g, Saturated Fat 26 g, Sodium 19 mg, Fiber 2 g, Sugar 17 g
Ingredients:
- 6 ounces (178ml) pineapple juice
- 3 ounces (89ml) coconut cream (coco real cream of coconut)
- 1 ½ ounces (45ml) light rum
- 1-2 cups crushed ice
Instruction:
- Mix all ingredients in a blender and blend until smooth. Pour into glass and serve garnished with pineapple slice and cherry.
BA’s Best Piña Colada
This piña colada recipe is made with fresh pineapple and two rums. A touch of coconut milk balances the sweetness and lime juice amps up the refreshment factor.
Yield: Makes 4 Servings
Ingredients:
- ½ fresh pineapple, peeled, cut into 1½” pieces
- 6 oz. sweetened cream of coconut (preferably Coco López)
- 2 oz. unsweetened coconut milk
- 8 oz. white rum
- 2 Tbsp. fresh lime juice
- 2 oz. dark rum (optional)
- Maraschino cherries and lime wedges (for serving)
Instruction:
- Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 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 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge. Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.
