Pina Colada Recipe
Pina Colada Recipe. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Add ice, into a cocktail shaker, shake then strain into a highball glass.
To serve, pour into a cocktail glass and garnish with pineapple leaves and a. An easy recipe for a refreshing and tasty pina colada cocktail with malibu rum, coconut cream and pineapple juice, garnished with fresh pineapple. The pina colada is the original summer cocktail and holiday drink.nothing tastes better than a creamy pina colada on the beach!
This technique keeps the cocktail from becoming overly diluted, and serving it over pebble ice ensures a cold drink.
One of the world’s most popular summer cocktails, the piña colada tastes refreshing and sweet. Bathe it in a rum, cream of coconut and crushed pineapple. Place the pineapple chunks (reserving one for a garnish) into a blender and add the caster sugar and the coconut cream.
Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth.
The piña colada is a classic puerto rican cocktail made with pineapple juice, white rum (also called light rum), and cream of coconut. Garnish with coconut & pineapple leaves. The ingredient list now reflects the servings specified.
3 parts pineapple juice to 1 part milk.
Mix rum, cream of coconut, heavy cream and pineapple juice in a blender. Everyone loves a good pina colada especially in the summer months. Add the bacardi superior rum.
This recipe follows that tack, silencing the blender blades and employing a nice, sturdy shake.
For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Slit into tip of a pineapple wedge; Slide wedge over rim of glass.
It´s super easy to make and perfect to enjoy with friends.
But for a fast and tasty substitute, try a measure of your favorite coconut flavored rum, pineapple juice, and milk over ice. Omit the rum completely or check out my pina colada lassi recipe. A classic recipe, for sure.
