Ingredients:
- 120 ml (4 fl oz) pineapple juice
- 60 ml (2 fl oz) coconut cream
- 90 ml (3 fl oz) white rum
- 2 cups of ice
- Pineapple slices and maraschino cherry (for garnish)
1. Prep Your Ingredients:
- Ensure your pineapple juice is chilled for an extra refreshing touch.
- For the best consistency, use full-fat coconut cream. Light versions may affect the creaminess of your cocktail.
2. Blend It Up:
- In a blender, combine the pineapple juice, coconut cream, and white rum.
- Add the ice gradually to prevent overfilling and better blending.
- Blend for 30-40 seconds or until smooth and frothy. Pro tip: Pulsing a few times before continuous blending can help achieve a smoother texture.
3. Serve:
- Pour the delicious concoction into chilled cocktail glasses.
- Garnish with a slice of pineapple and a bright maraschino cherry for that classic look.
4. Tainted Cork Twist!
- For a distinctly Tainted Cork flair, drizzle a dash of Bundaberg Rum on top after pouring. It adds a rich aroma and a smooth finish.
Tips and Tricks:
- Frozen Pineapple: Swap ice cubes for frozen pineapple chunks for a more flavourful and thicker drink.
- Non-Alcoholic Version: Substitute the rum with additional pineapple juice and a splash of coconut water for a delicious mocktail.
Pairing Your Piña Colada
Nothing pairs better with a vibrant Piña Colada than some light, fresh nibbles. Think grilled prawns, a zesty mango salsa, or even a bright, colourful fruit platter. Ideal for an Aussie summer barbeque!
Conclusion
A Piña Colada is more than just a drink—it’s a slice of tropical paradise in a glass. Whether you're lounging by the pool, hosting a barbecue, or simply after a delightful treat, this Piña Colada recipe with will become your go-to. Cheers to tropical vibes and good times. Enjoy!