In some circles, the pina colada is a kitschy umbrella drink. Granted, it is not a cocktail you would order just anywhere, but in the appropriate environment, a frozen pina colada is just the thing. It is a boat drink; a perfect cocktail to enjoy on a catamaran in the Caribbean, a beach bar in Zihuatanejo, or by a pool in the summer Anywhere It's Hot, USA.
This pina colada is a classic combination of coconut cream, pineapple, light and dark rum. Chilled mango puree is swirled into the pina colada after it has been poured. It is a little something extra in an already refreshing drink. - Waverly —Waverly
Test Kitchen Notes
A great version of a pina colada with a fruity twist. Blend up your mango puree, then add your pina colada mixture and pour into a glass. You can skip the extra rum at the end since both light and dark rums go in at the beginning, but if you like things strong, then top it off. - broccolirose —broccolirose
- Serves 1-2
1 1/2 cups
Frozen diced pineapple
Coconut cream like Coco Lopez (not coconut milk)
1 1/2 ounces
1 1/2 ounces
Dark rum, plus a dash more for the top
Ripe mango, peeled, pitted, and cubed
Fresh lime juice
Pineapple slices for garnish
- MAKE PUREE: In a blender, combine mango, sugar, lime juice and 2 Tbsp water. Blend until thick and smooth. Chill.
- BLEND PINA COLADA: Place ice, frozen pineapple, pineapple juice, coconut cream, and both rums. Blend until smooth. Pour into glass.
- SERVE: Pour pina colada into 1 or 2 glasses. Spoon 1-2 Tbsp of the puree into the center. Top with a dash more of dark rum and then place a slice of pineapple on the rim of the glass. Enjoy.