Tropical-flavored drinks are something you either love or hate, but I’m stuck in the love category … especially when there’s a beach under my chair and a plate of french fries and guac nearby. I’m right?!? Pina Coladas always make me think of our honeymoon in Mexico and the cool, sweet, fruity taste is a classic summer cocktail. Instead of buying a jug mix from the store, you can make your own fresh version to toss in the blender with some rum (or enjoy as a virgin option!) And let the flavors take you to a sunny spot …
For this recipe you will need coconut cream, which you can find canned and usually in the bakery or “world food” section of your grocery store (mine was in the Thai section, so to speak).
You can stick with one type of rum for this recipe if you don’t have a dark one and light rum, but most recipes suggest both as the flavor layers really add to the depth of the overall drink.
How delicious does that look !? You can serve these in a traditional hurricane glass if you like, but I love this pitcher and stone glass set for mine. Store your mixture in an airtight container for 2-3 days to pull out as needed, or go straight to the delicious part and make a batch right away. I made a virgin for my toddler and her loved I think it will be easy to make some of these that the whole family can enjoy this summer. Don’t forget your umbrella! xx. Laura
Pina Colada Mix
Pina Colada Mix
-
1
Cup
Coconut cream (the Coco Lopez brand is a classic) -
3/4
Cup
Pineapple juice -
3
tablespoon
Lime juice (approx. 3 limes)
Add later
-
4th
Ounces
white rum -
4th
Ounces
dark rum -
3
cups
ice -
1
1/2
Cup of frozen pineapple
-
Juice your limes and put them in the blender.
-
Add your coconut and pineapple cream and blend on medium speed until creamy.
-
Either store in an airtight container in the refrigerator for 2-3 days or add the remaining ingredients to the blender to complete your drinks.
Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.
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