Drink

BA’s Best Piña Colada

BA's Best Piña Colada
Freezing fresh pineapple definitely makes the best impact flavor-wise in this piña colada recipe, but you can use 8 oz. frozen pineapple if you wish. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Drinks
Ingredients
  • ½ fresh pineapple, peeled, cut into 1½-inch pieces
  • 6 ounces sweetened cream of coconut (preferably Coco López)
  • 2 ounces unsweetened coconut milk
  • 8 ounces white rum
  • 2 tablespoons fresh lime juice
  • 2 ounces dark rum (optional)
  • Maraschino cherries and lime wedges (for serving)
Instructions
  1. Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
  2. Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
  3. Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
Do Ahead:
  1. Pineapple can be chopped 3 months ahead. Keep frozen.

Watch the recipe video here:

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Posted by Bon Appétit Magazine on Thursday, June 20, 2019