Taste the tropics, not ice water.
Freezing the ingredients first means you can use less ice, leading to a more flavorful, less diluted drink.
I've been playing with solutions to this, and have come up with some answers, which I'll review on an ingredient-by-ingredient basis.Let's start with the booze. I'll be honest—this is the component that interests me the least. Not because I don't care about the rum, but because I think most of us at home are going to make the drink within the limitations of our home bar.
I experimented with a handful of options, including using only fresh pineapple, canned pineapple juice, and canned pineapple chunks, both alone and in combination with each other. I suppose I could have insisted on an elaborate sub-recipe for turning a fresh coconut into coconut purée, but piña coladas are supposed to be fun, not work. I'll leave the homemade purées to the bartenders who have time to do that. Far easier is to open a can of unsweetened coconut cream, which is thicker and more concentrated than coconut milk.
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