BA’s Best Piña Colada
A modern take on the classic tropical cocktail, BA’s Best Piña Colada offers a rich, balanced flavor that is less sweet than traditional versions.
Ingredients (serves 4):
-
½ fresh pineapple, peeled and cut into 1½-inch chunks
-
6 oz cream of coconut (recommend using Coco López, shaken well before measuring)
-
2 oz unsweetened coconut milk (shaken well before measuring)
-
8 oz white rum
-
1 oz fresh lime juice
-
2 oz dark rum (optional)
-
3 cups ice cubes (about 15 oz or 425 g)
-
Maraschino cherries and lime slices for garnish
Instructions:
-
Prepare the pineapple by peeling and cutting it into chunks. Place the pineapple pieces into a resealable plastic bag, spread them flat, and freeze for at least 3 hours.
-
In a blender, combine the frozen pineapple, cream of coconut, coconut milk, white rum, lime juice, and ice cubes. Blend until smooth and uniform.
-
Transfer the blended mixture back into the blender container, cover, and freeze for about 25 to 35 minutes until it thickens to a milkshake-like consistency.
-
Once the mixture is frozen, remove it and blend again briefly to achieve a smooth, slushie-like texture.
-
Divide the mixture evenly into 4 glasses. If desired, float ½ oz of dark rum on top of each glass. Garnish with a maraschino cherry and a lime slice.
Tips and Notes:
-
Using fresh pineapple instead of canned or pre-cut frozen pineapple enhances the natural, fresh flavor.
-
Shake the cream of coconut well before measuring to ensure a consistent texture.
-
Freeze the mixture for the recommended time to achieve the ideal creamy consistency.
-
Garnishes add visual appeal and enhance the tropical experience.
This recipe is perfect for hot summer days or whenever you want to bring a tropical vibe to your gathering. With the harmonious blend of fresh pineapple, two types of rum, and creamy coconut flavors, BA’s Best Piña Colada is sure to please anyone who loves classic tropical cocktails.