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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.
👥 4 Servings👤 Brad Leone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least ⏱️ 3 hours.
2
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.
3
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.
. dark rum (optional)2 oz
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