INGREDIENTS
– 1 cup of light rum
– 2 cups of frozen pineapple chunks
– 1/2 cup of coconut cream
– 1/4 cup of pineapple juice
– 1/2 cup of ice
– Pineapple slices and maraschino cherries for garnish
PREPARATION
1. Take your trusty blender and pour in the light rum and pineapple juice.
2. Next, scoop in your frozen pineapple chunks and that smooth coconut cream.
3. Add the ice – not too much now, you don’t want to water it down.
4. Cover the blender and blend on high until it’s all smooth and creamy. If it gives you sass and the ice don’t crush right away, just stop, give it a stir, and blend again.
5. Pour your Pina Coladas into chilled glasses. Get them frosty before you start; it makes all the difference.
6. Finally, garnish each glass with a wedge of pineapple and a cherry perched on top — the crowning jewels of your delicious creation.
Variations & Tips:
Fancy a non-alcoholic version for the grandbabies or your temperance friends? Leave out the rum and add an extra splash of pineapple juice. It’ll be just as tropical and refreshing. If you’ve got dietary concerns, swap out that coconut cream for coconut milk — it’s lighter but still keeps that coconutty goodness.
For a twist, muddle in some fresh mint leaves or a bit of ginger for a little extra zing. And if the good Lord blessed you with a bounty of fresh pineapple, use it in place of the frozen. Just remember to freeze it first for that slushy texture.
And remember, darlin’s, the secret to a good Pina Colada, like most things in life, is good proportions and a lot of love. Cheers to sweet moments and sippin’ in good company!