Piña Colada

Method

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1. Chill two hurricane or tall glasses in the freezer for 15 minutes.

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2. Shake the tin of cream of coconut hard, or warm it briefly, as it separates and solidifies in the tin.

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3. Put the white rum, cream of coconut, pineapple juice and lime juice into the blender.

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4. Add the frozen pineapple chunks and the crushed ice on top.

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5. Blend on high for 30 to 40 seconds until completely smooth and thick, with no ice shards remaining.

   Mark done Start 30 sec timer

6. It should be the consistency of a thick milkshake and hold its shape briefly on a spoon.

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7. If it is too thin, add more frozen pineapple rather than more ice.

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8. Pour into the frozen glasses and float the dark rum over the surface of each.

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9. Garnish with a pineapple wedge and a cherry, grate a little nutmeg over, and serve with a wide straw.

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Chef’s Tips

• Cream of coconut, not coconut milk or coconut cream from a carton. It is the sweetened, emulsified kind in a tin.
• Frozen pineapple instead of extra ice keeps the flavour concentrated as the drink softens.
• Freeze the glasses. It buys you ten minutes before it starts to melt.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Grilled prawns or fish tacos
• Plantain chips
• A hot afternoon

Storage & Reheating

Drink immediately. The blended base can be frozen in a shallow tray and re-blended once.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.