PIñA COLADA RECIPE | BBC GOOD FOOD
A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal
Provided by Good Food team
Categories Cocktails
Total Time 5 minutes
Prep Time 5 minutes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.
Nutrition Facts : Calories 314 calories, FatContent 12.7 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 13.6 grams sugar, FiberContent 0.5 grams fiber, ProteinContent 1.1 grams protein, SodiumContent 0.1 milligram of sodium
BA'S BEST PIñA COLADA RECIPE | BON APPéTIT
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
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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