Prep 5 mins
Cook 0 mins
Ever wonder why the Piña Coladas you make at home taste nothing like the ones served at your favorite tropical destination? Most recipes simplify the colada into a mixture of rum, pineapples & ice with a splash of coconut milk. A flavorful Piña Colada has two kinds of rum (light and dark), cream and even bitters added which make the concoction a true tropical delight. Use high quality Puerto Rican rum in this recipe for the best result. Enjoy!
- 42.52 g white rum
- 28.34 g dark rum
- 42.52 g coco lopez coconut cream (in can)
- 28.34 g double cream or 28.34 g whipping cream
- 85.04 g pineapple juice
- 0.25 ml Angostura bitters
- 1 maraschino cherry, to garnish
- 1 pineapple slice, wedge, to garnish
- Pour ingredients into a blender and blend for 15 seconds with, or without ice (up to you).
- Pour into a poco-grande or hurricane glass and garnish with pineapple and cherry.
I gotta say that this was really good! Here it is, 10:00 PM, I was sitting thinking about my Jamaican vacation, and how depressed I was that's it has been a while, then I made a whole blender full, put the contents into my 64 ounce thermal mug, and maybe because it's kickin in, but I feel a lot better right now. Thank you and no problem mon!
This is far better than the horrible recipe on the Coco Lopez can, which was *WAY* too sweet. I may some minor changes, such as no bitters. I started with a 2.5 cup Magic Bullet blender cup, added 1/4 cup 1 tbsp (2.5 oz) of Bacardi Gold rum (dark & white combined), 1/4 cup 1 tbsp (2.5 oz) of Dole Pineapple Juice (from a can), 3 tbsp (1.5 oz) of Coco Lopez Creme of Coconut, 2 tbsp (1 oz) of "Half & Half", and filled it up with soft ice, then blended.
I worked my way through a handful of lousy recipes, came across this one and sensed a winner. I've made it a few times now, pushing the ingredients a little bit this way and that, and generally speaking keep the proportions the same. I triple the recipe, fill a large blender carafe half full of ice, back off the coconut cream by half an ounce (commercial products like Lopez are pretty sweet), and convert the dairy cream to coconut milk. Jackpot! Use the freshest pineapple juice you can get (make your own if you can), and definitely include the bitters. It rounds out the flavor and gives it that professional taste. 5 stars.