Pina Colada
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Pina Colada
This pina colada blends up creamy, frosty, and tropical in about 5 minutes. Pineapple and coconut cream do the heavy lifting, while frozen pineapple chunks keep it thick without watering it down. White rum rounds it out, or leave it out for a virgin version the whole table can enjoy. This recipe makes two tall glasses.
Ingredients
- 2 cups frozen pineapple chunks
- 1/2 cup cream of coconut
- 1/4 cup pineapple juice
- 3 ounces white rum, optional
- 1 cup ice
- Pineapple wedges and cherries, for garnish
Directions
- Add the frozen pineapple, cream of coconut, pineapple juice, rum if using, and ice to a blender.
- Blend on high until smooth and thick, about 45 seconds.
- Check the texture. Add a splash more pineapple juice to thin it or more ice to thicken.
- Pour into two tall glasses.
- Garnish each with a pineapple wedge and a cherry. Serve with a straw.
Tips and variations
- Use cream of coconut, not coconut milk. Cream of coconut is sweetened and thick, which gives the classic flavor and body.
- Frozen pineapple keeps the drink thick and cold without diluting it the way a lot of ice would.
- For a virgin pina colada, leave out the rum and add a splash more pineapple juice.
- Please drink responsibly and only if you are 21 or older when adding rum. Keep water nearby and never serve to anyone underage.
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Common questions
- What is the difference between cream of coconut and coconut milk
- Cream of coconut is sweetened and thick, made for cocktails, while coconut milk is thinner and unsweetened. Use cream of coconut for a real pina colada.
- How do I make a virgin pina colada
- Leave out the rum and add a little more pineapple juice. The drink stays creamy and tropical.
- Why is my pina colada watery
- Too much ice or not enough frozen pineapple. Use frozen fruit for body and add ice a little at a time.
- Can I make it ahead for a party
- Blend a big batch and keep it in the freezer, then give it a quick re-blend before serving so it pours smooth.
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