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It can be enjoyed on its own or as part of a cocktail party. Here's how to make one: 1. In a blender, combine ice, rum, coconut cream, and 1/4 cup of pineapple juice and frozen pineapple chunks. 2. Blend until smooth. 3. Pour into a hurricane glass or other tall glass and serve immediately.
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How to Make Piña Colada. This piña colada recipe is so easy! Place all of the ingredients in a blender. Add some crushed ice and then blend until it's well combined and slushy. Pour into glasses and, if you're feeling extra-beachy, garnish with fresh pineapple.
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In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.
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Combine the ice with the frozen pineapple, pineapple juice, coconut cream and both rums in a blender. Blend until smooth and frosty. Pour into 2 glasses. Cut a slit in the tip of each pineapple.
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Original Piña Colada recipe consists of only 4 ingredients: pineapple juice, white rum, cream of coconut, and ice. My perfect Piña Colada recipe is refreshing, not too sweet, and tastes distinctly like coconut and pineapple. I've tested many drink variations and below I will explain which ingredients I've chosen and why. 1. Pineapple
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Prep Time 5 mins. Total Time 5 mins. Servings 4 to 6 servings. The traditional blended piña colada recipe doesn't use frozen pineapple, but I find it adds a bit more flavor and reduces the amount of ice needed. As with most tiki-style drinks, this one uses multiple styles of rum to achieve balance and flavor.
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1 Tablespoon is equal to about ½ ounce of liquid. So 3 Tablespoons of Rum for this recipe. I used a little less because I'm all about the Pineapple and Coconut! It is very nice to serve the Pina Colada non-alcoholic with the Rum "on the side" and let the person drinking it decide how much they want to add as a topper.
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In 1978, the Piña Colada was named Puerto Rico's official national drink, learn how to make the refreshing cocktail like they do on the island. By Michelle M. Winner. A frothy mix of creamy coconut milk, pineapple and rum, the Piña Colada was invented at Caribe Hilton Puerto Rico. Image: Hilton. Just a short two-hour flight from the states.
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Ingredients The Puerto Rican brand, Coco López, is the traditional cream of coconut used for Piña Coladas, but any brand will work. For an even fresher flavor, add a little lime juice to the slushy blend. 4 oz rum 3 oz fresh pineapple juice, chilled (or use frozen pineapple chunks for a smoothie-like texture)
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Save Recipe The piña colada is a classic Puerto Rican cocktail made with pineapple juice, white rum (also called light rum), and cream of coconut. While piña coladas can be shaken or stirred, this shaken recipe is a more recent adaptation of the original frozen piña colada from the 1950s.
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WHAT IS A VIRGIN PINA COLADA? A virgin pina colada can a also sometimes be called a Pina Colada mocktail? A mocktail is a drink recipe that normally calls for a type of alcohol but is omitted. There is no alcohol in this recipe so it's perfect to share with kids, families, parties and women who are expecting.
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Pour pineapple juice and coconut milk over top. Add brown sugar, if using. Puree until smooth. Taste to test the sweetness and add more sugar, if needed. The Spruce Eats / Madhumita Sathishkumar. Pour into glasses and garnish with fresh pineapple wedges or a maraschino cherry. The Spruce Eats / Madhumita Sathishkumar.
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This frozen piña colada recipe is more dignified—but no less fun. When made with care, the preeminent summer drink balances sweetness and tang, has a creamy coconut edge, and packs a punch..
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Ingredients 2 ounces light rum 1 1/2 ounces cream of coconut 1 1/2 ounces pineapple juice 1/2 ounce lime juice, freshly squeezed Garnish: pineapple wedge Garnish: pineapple leaf Steps Add the rum, cream of coconut and pineapple and lime juices to a shaker with ice and shake vigorously for 20 to 30 seconds.
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Make an ultra classic Classic Daiquiri with lime and white rum. Grab some mint and mix up that classic Cuban cocktail, the Mojito. Make the easiest 2-ingredient Dark and Stormy or Cuba Libre. Mix up a fruity and tropical Mai Tai or a tangy Rum Sour. Go sophisticated with the fusion-inspired Jungle Bird.
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Method. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino.