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Coconut milk provides richness that rounds out sweet-tart chunks of frozen pineapple and adds a creamy texture to this lighter take on classic piña coladas. Be sure to vigorously shake the can of coconut milk before opening to recombine the coconut liquids and coconut cream.

Mary-Frances Heck
March 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Recipe Summary

active:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using fresh or drained canned pineapple, arrange in a single layer on a rimmed baking sheet lined with parchment paper, or in a ziplock bag, and freeze until firm, about 1 hour.

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  • Combine frozen pineapple, coconut milk, rums, sugar, lime juice, and vanilla bean paste in a blender; process until smooth and creamy, about 2 minutes. Place blender pitcher in refrigerator, and let piña colada mixture rest until flavors meld, about 30 minutes. Return pitcher to blender base; add ice cubes, and process until thick and smooth, about 30 seconds. Divide among tulip wine glasses or hurricane glasses. Float additional dark rum on top of each drink to taste, and garnish as desired.

Make Ahead

Pineapple can be frozen up to 1 week ahead.

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