Recipe: Piña Colada (serves two)
- 2 scoops coconut gelato (or coconut ice cream)
- 1 cup frozen pineapple chunks
- 1/2 cup pineapple juice
- 1/2 cup unsweetened coconut milk beverage
- 2 oz. gold or light rum
- 1 1/2 oz. coconut rum
Mix the gelato, pineapple, pineapple juice, coconut milk, and rum in a blender until smooth and frothy. Pour into an ice-filled cocktail glass and garnish with an umbrella. (For a non-alcoholic version, replace the rum with coconut milk, and serve in a cocktail glass without ice.)
It’s been surprisingly hot and humid in LA this weekend, which put us in the mood for a tropical drink. The Piña Colada is one of our favorites. Although we’ve had Piña Coladas on vacation, we’ve never actually made our own before; we did a bit of experimenting before coming up with this recipe. Our blender doesn’t make good crushed ice, so we built our version around coconut gelato (we used Talenti brand) and frozen pineapple chunks. We lightened the mixture with SoDelicious coconut milk beverage, which is essentially coconut milk diluted for drinking (it’s easier to deal with than canned coconut milk). We used Mount Gay gold rum as the main spirit and added Malibu coconut rum for extra coconut flavor.
The alcohol in the cocktail makes the drink more liquidy, so we like the alcoholic version served over ice; the non-alcoholic version is icy enough on its own. We hope this brings back beach-y vacation memories for you!
Mixed in LA 