When it comes to piña coladas, it can't get much better than made from scratch! I am sharing the recipe my mom has made for as long as I can remember, drinking virgin piña coladas as a little girl on special occasions. I felt so grown up! Now, of course, I might add a little bit of rum, and it is still my favorite - no restaurant or drink mix can compare in my opinion! We made them at the condo on our beach trip for my sister's 40th birthday last month, and now I can't seem to get enough!
Ingredients:
1 46 oz can of pineapple juice
1 15 oz can cream of coconut (I use the Coco Lopez brand)
1 20 oz can of crushed pineapple
Ice (amount depends on how slushy you want your drink, just add in 1 cup increments until desired consistency is reached)
Coconut Rum (I use Cruzan) or Bacardi Rum, add to taste
Method:
1.) Pour half of each of the first 3 ingredients into a blender and blend until combined
2.) Pour into a separate container and repeat the above step with remaining ingredients. To this mix, add ice and desired amount of rum.
3.) Blend until ice is crushed and pour in a pitcher.You may want to add ice and keep blending in batches to keep your piña coladas fresh with the reserved piña colada, or serve "on the rocks". Serve in a tall glass (or cored pineapple) and garnish with whipped cream and a cherry and/or a fresh slice of pineapple. Enjoy!
*Pina coladas will maintain freshness refrigerated for about 3-4 days in a closed container. Just take out of the refrigerator and blend with ice like your own little "mixer"!
Thank you so much for looking! Now go blend up something and spread some yum!
As always, I appreciate your comments, questions, thoughts, and ideas.
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