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pina colada

Piña Colada

Sweet, frothy, and oh-so-coconutty, this cocktail is a tropical dessert in a glass. Be sure to use sweetened, thick coconut cream here, not coconut milk—the texture of the drink depends on it. Look for the cream in the garnish and mixer section of your liquor store.

Ingredients
  

  • 1 ounce light rum
  • 1 ounce dark rum
  • 2 ounces coconut cream
  • 4 ounces pineapple juice
  • 1 cup crushed ice
  • 1 pineapple wedge for garnish
  • 1 cocktail cherry for garnish

Instructions
 

  • Combine rums, coconut cream, pineapple juice, and crushed ice in a blender. Pulse several times to break up the ice, then process until smooth and uniform, about 30 seconds.
  • Pour cocktail into a chilled highball glass and garnish with the pineapple wedge and cherry. Serve.
  •  
  • MAKE IT A JELL-O SHOT: Bring 1 cup coconut milk to a boil and pour over 3 ounces of pineapple gelatin mix. Stir 2 minutes, or until dissolved. Add 1 cup light rum and stir to combine. Ladle mixture into Jell-O shot cups and chill in the refrigerator for 2 hours. Rinse 16 cocktail cherries in a colander until the water runs clear, then pat the cherries dry. Gently insert one cherry into the partially gelled shots, and sprinkle shots with unsweetened shredded coconut. Chill 2 more hours, or overnight, until firm. Serve.