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- Piña Colada with coconut milk
Piña Colada with coconut milk
Ingredients
Step by step process
Preparation
- 1
Pina colada is best served ice-cold: chill the serving glass in the freezer for at least 10 minutes so the cocktail stays pleasantly cold. Prepare a jigger, a high-powered blender and enough ice.
- 2
On a cutting board, cut a thin slice of pineapple for garnish and prepare a cocktail cherry. Place both in a small bowl and set aside for the final garnish.
Mixing
- 3
Place the ice in the blender jar and pour in the measured white rum, pineapple juice and coconut milk. Blend thoroughly for 10-15 seconds until smooth - the drink should have a lightly whipped, creamy texture and a frothy structure. If the cocktail is too thick, add a little pineapple juice or coconut milk and blend briefly. A properly blended drink has a smooth, almost pudding-like consistency.
Serving
- 4
Slowly pour the finished drink into the chilled glass up to just below the rim to preserve the creamy foam. A hurricane glass or a wide-mouthed tumbler works best - both hold the chill well and highlight the tropical character of the drink. Garnish with a pineapple slice on the rim and a cocktail cherry. Serve immediately. The tropical cocktail tastes best freshly blended, before the ice begins to melt and the creamy texture fades. As a variation, replace one third of the white rum with coconut rum to amplify the coconut note throughout.
More tips:
For a sweeter, creamier texture, use cream of coconut instead of coconut milk. Adjust the amount to taste.
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