The ultimate tropical cocktail, this piña colada recipe blends fresh pineapple with two rums and two types of coconut for the last word on utter refreshment.
Forget hurricane glasses overflowing with a sticky-sweet concoction of sugary mixers and subpar booze. This frozen piña colada recipe is more dignified—but no less fun. When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch. You’ll need a good blender to achieve this rum cocktail’s slushie-like texture, but you’ll also need room in the freezer, so clear some space on an easy-to-access shelf before you get started.
Using fresh pineapple slices adds extra brightness to the drink; if you can’t find a good one, an 8-oz. bag of frozen pineapple chunks will work. This version owes its richness to both cream of coconut and coconut milk, which get blitzed along with the other piña colada ingredients. Freeze the mixture , then blitz again to reach that coveted texture. No matter where you’re serving this frozen cocktail, a little umbrella and a cocktail cherry is a nice finishing touch.
Cold Drink Puerto Rican Rum Pineapple Summer Drinks Coconut Milk
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