Our Favorite Piña Colada

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Yep, we like piña coladas. Nothing like its saccharine premixed counterparts, this made-from-scratch recipe is balanced and delicious. Be sure to vigorously shake cream of coconut and coconut milk in their cans before opening and measuring.

1/2 fresh pineapple, peeled, cored, and diced
1 (8.5-ounce) can Coco Lopez cream of coconut
1/2 cup unsweetened coconut milk
1 cup white rum
2 tablespoons fresh lime juice

  1. Place pineapple flat on a small sheet tray; freeze until solid, about 3 hours.
  2.  Purée frozen pineapple, cream of coconut, coconut milk, rum, lime juice, and 3 cups ice in a blender until smooth.
  3. Transfer blender cup to the freezer and freeze until mixture is thick, 25–30 minutes.
  4. Blend again until mixture is the perfect slushy frozen drink consistency.
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