Cocktails
Caribbean
CaribbeanPina Colada
The creamy tropical blender classic of rum, pineapple and coconut. Basic uses tinned juice and squirty cream, while the ultimate blends fresh pineapple, aged rum and real coconut cream for a proper beach-bar texture.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Aged rum, fresh-juiced pineapple and real coconut cream with a dark rum float.
Per serving£7.20
Total cost£7.20
Time15 min
Ingredients for 1
- 45 ml aged Caribbean rum , such as Appleton Estate
- 120 g fresh pineapple , ripe, chopped
- 45 ml fresh coconut cream , from a fresh coconut or premium tin
- 15 ml fresh lime juice
- 10 ml demerara sugar syrup
- crushed ice , to blend
- To serve
- 15 ml dark overproof rum , for the float
- 1 pineapple leaf and wedge , to garnish
Method
- Blend the fresh pineapple chunks first until completely smooth, then strain to a clean juice if you prefer a finer texture.
- Return the pineapple to the blender with the aged rum, coconut cream, lime juice and demerara syrup.
- Add a cup of crushed ice and blend until silky and thick, about 30 seconds.
- Pour into a chilled tiki glass or hurricane glass.
- Gently float the dark overproof rum over the back of a spoon so it sits on top.
- Crown with a pineapple wedge and leaf, and add a paper straw.
Equipment
- high-power blender
- fine strainer
- tiki glass
The three ways, side by side
Budget
Value white rum, tinned pineapple juice and coconut milk, blended.
Better
Gold rum, real pineapple juice and Coco Lopez for a richer body.
Ultimate
Aged rum, fresh-juiced pineapple and real coconut cream with a dark rum float.
