Piña Colada
The Quirky Foodster Team
Ingredients
- White rum — 30 ml (1 oz)
- Dark rum — 30 ml (1 oz)
- Cream of coconut — 60 ml (2 oz)
- Pineapple juice — 90 ml (3 oz)
Method
- Add all ingredients to a blender with a cup of ice.
- Blend until smooth.
- Pour into a hurricane glass.
- Garnish with a pineapple wedge and cherry.
Description: A blended, tropical rum and coconut classic — Puerto Rico's official national drink.
Cultural Background: Created in 1954 at the Caribe Hilton in San Juan, Puerto Rico, by bartender Ramón "Monchito" Marrero, after months of experimenting with the ratio.
Tips: Use cream of coconut (sweetened, like Coco Lopez), not coconut milk or coconut water, for the correct texture.
Variations: Blend with fresh or frozen strawberries for a popular "Chi-Chi"-adjacent variant.
Serving Suggestion: Serve immediately while still frosty from the blender.
Nutrition: Approx. 340 kcal per serving
FAQs:
Q: What's the difference between coconut cream and cream of coconut?
A: Cream of coconut is pre-sweetened and used for cocktails; coconut cream is unsweetened and used more in cooking.
- White rum — 30 ml (1 oz)
- Dark rum — 30 ml (1 oz)
- Cream of coconut — 60 ml (2 oz)
- Pineapple juice — 90 ml (3 oz)
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