FRESH PINA COLADA RECIPE RECIPES

PINA COLADA | DRINKS RECIPES | DRINKS TUBE - JAMIE OLIVER

Pina Colada | Drinks Recipes | Drinks Tube - Jamie Oliver image

First made in Puerto Rico back in 1952, with this rum, pineapple and coconut cream cocktail in your hand all you’ll be missing is the sand between your toes.

Number Of Ingredients 8

Ingredients

6-7 chunks of fresh pineapple
1 teaspoon caster sugar
1 tablespoon coconut cream
50 ml Bacardi Carta Blanco
50 ml fresh pineapple juice
ice cubed
slice of orange
cherry

Steps:

1. Place the pineapple chunks (reserving one for a garnish) into a blender and add the caster sugar and the coconut cream 2. Add the Bacardi Superior rum 3. Add the pineapple juice 4. Add some cubed ice 5. Blend all the ingredients together until you have a smooth consistency 6. Pour into a long glass 7. Garnish with a pineapple chunk, slice of orange and cherry on a cocktail stick and a straw

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BA'S BEST PIñA COLADA RECIPE - BON APPéTIT

BA's Best Piña Colada Recipe - Bon Appétit image

Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish.

Provided by Brad Leone

Yield Makes 4 Servings

Number Of Ingredients 7

Ingredients

½ fresh pineapple, peeled, cut into 1½-inch pieces
6 ounces sweetened cream of coconut (preferably Coco López)
2 ounces unsweetened coconut milk
8 ounces white rum
2 tablespoons fresh lime juice
2 ounces dark rum (optional)
Maraschino cherries and lime wedges (for serving)

Steps:

Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge. Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.

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A classic cocktail with tropical flavours of coconut and pineapple.
From recipes.sainsburys.co.uk
Total Time 5 minutes
Calories 0 calories per serving

Fill a tall glass with ice cubes.

Shake the Malibu rum, pineapple juice and coconut milk together and strain into the glass. Garnish with a pineapple wedge to serve.

*All information included in this recipe has been provided by Pernod Ricard UK.

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A classic cocktail with tropical flavours of coconut and pineapple.
From recipes.sainsburys.co.uk
Total Time 5 minutes
Calories 0 calories per serving

Fill a tall glass with ice cubes.

Shake the Malibu rum, pineapple juice and coconut milk together and strain into the glass. Garnish with a pineapple wedge to serve.

*All information included in this recipe has been provided by Pernod Ricard UK.

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