Pina Colada
A refreshing and creamy cocktail that perfectly blends coconut and pineapple flavors, taking you to a tropical paradise with every sip.
Ingredients
Main ingredients
- 2 ounces white rum Use a good quality light rum.
- 1 ounce coconut cream Canned coconut cream works best.
- 1 ounce heavy cream Can substitute with coconut milk for lactose-free option.
- 6 ounces fresh pineapple juice Fresh juice enhances the flavor.
- ½ cup crushed ice Adjust based on desired thickness.
Garnishes
- 1 slice pineapple For garnish.
- 1 piece maraschino cherry For garnish.
Instructions
Preparation
- Start by gathering all your ingredients.
- Measure out 2 ounces of white rum, 1 ounce each of coconut cream and heavy cream, and pour in 6 ounces of fresh pineapple juice.
- Ensure you have crushed ice ready to go.
Blending
- In your blender, combine the white rum, coconut cream, heavy cream, pineapple juice, and crushed ice.
- Secure the lid on your blender and blend on high speed for about 30 seconds to 1 minute until you achieve a smooth, creamy consistency.
- Check the consistency, and if it’s too thick, add more pineapple juice or coconut cream and blend briefly.
Serving
- Select a chilled glass for serving.
- Carefully pour the blended mixture into the prepared glass.
- Garnish your Pina Colada with a slice of pineapple and a maraschino cherry.
- Enjoy immediately.
Notes
Best served fresh, but can be stored in the refrigerator for up to 24 hours. Re-blend before serving if stored. For a frozen version, freeze the mixture and blend again before serving.