Pina Ricotta

By • March 15, 2011 10 Comments

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Author Notes: I promise, I have not totally snapped. The Belizean version of a pina colada is made with evaporated milk instead of cream of coconut. I think the ricotta tastes fresher (and better). The only thing missing is a tiny paper cocktail umbrella. Next time! wssmom

Serves 1

  • 1 1/2 ounces light rum
  • 2 nice-sized chunks of fresh pineapple (about 2 ounces)
  • 1/4 cup fresh whole milk ricotta, homemade or really really good store-bought
  • 1/4 cup coconut water with pineapple (I used Vita Coca brand; if unavailable, sub in half coconut water and half pineapple juice) You can add more at the end if you like.
  • 1 1/2 cups ice
  • 1 tablespoon simple syrup
  • 1/4 lime
  • lime round, for garnish
  1. Combine the rum, pineapple, ricotta, coconut water, simple syrup and ice in a blender. Squeeze in the juice from the lime. Whirl at high speed (ice crush setting if your blender has it) until smooth. Strain through a not-too-fine-meshed sieve into a pourable container, and then into a vaguely tropical-looking glass. Garnish with the lime wheel. And an umbrella, if you have it. :)

More Great Recipes: Fruit|Breakfast & Brunch|Boozy Drinks|Hors d'oeuvres

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Comments (10) Questions (0)


over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Cocktails with protein! Great idea!


over 4 years ago wssmom

Protein, fiber, Vitamin C .... it's all good!


over 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously clever!


over 4 years ago wssmom

Thanks! Seriously had fun with this!!! :)


over 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

The title of this recipe cracked me up. I can totally see how fresh or homemade ricotta would work. You rule, wssmom!


over 4 years ago wssmom

I hope you try it soon!


over 4 years ago dymnyno

I am very tempted...sounds creamy and delicious!


over 4 years ago wssmom

I urge you to give in to temptation!


over 4 years ago Sagegreen



over 4 years ago wssmom

Thanks, Sagegreen! (Tastes good, too!)