An enticing tropical cocktail that has its origin in Puerto Rico is the Frozen Piña Colada.
This homemade creamy cocktail with its refreshing and delicious flavors is the ideal beverage to enjoy by the pool on a hot summer day. Indulge in this classic refreshing tropical bliss of the flavorful Piña Colada.
3 oz White Rum (Malibu)
3 oz Cream of Coconut (Coco Lopez)
2 oz Pineapple juice
2 cups frozen Pineapple Chunks
1 cup crushed Ice
INSTRUCTIONS:
In a blender place the pineapple chunks, pineapple juice and crushed ice. Add the cream of coconut, pour in the rum and blend all of the ingredients until smooth and frosty.
Pour the well combined ingredients into chilled glasses of your choice.
Garnish with a maraschino cherry on top, for a pop of color. Add a fresh pineapple wedge to the edge of a glass, a cocktail umbrella or pineapple leaves and serve immediately.
Notes: Omit the rum in the event you want to make a Piña Colada Mocktail. (Mocktails could be served at a party or family gathering with non-drinkers, young children and women who are expecting.)
If the fruit is already frozen using ice is optional
Coconut: Be certain not to confuse “cream of coconut” with “coconut cream.”
My preference Cream of Coconut is Coco Lopez brand because is considered the highest quality when making a refreshing frozen Piña colada. It helps sweeten the drink and adds a touch of creaminess.
Pineapple Chunks (frozen): assist with making this blended drink thicker and extra frosty. If you cut the pineapple yourself, freeze the chunks in a zip lock bag overnight prior to using. Make sure to blend the pineapple chunks well for a smooth drink.
Pineapple juice: assists with the smooth blending process in the blender.
Rum: Light rum is suggested. It is the base liquor and is best for this cocktail.
*For a light Piña Colada, Malibu (Canadian) is the rum of choice. For a stronger drink you can use Bacardi. (Puerto Rico)
Ice: use cubed or crushed ice it makes the perfect frozen cocktail drink.
