1 cup light rum
2 cups frozen pineapple chunks
1/2 cup coconut cream
1/4 cup pineapple juice
1/2 cup ice
Pineapple slices and maraschino cherries for garnish
Start with your trusty blender, pouring in the light rum and pineapple juice.
Toss in those frozen pineapple chunks and the creamy coconut cream.
Add the ice, but just the right amount to avoid diluting the flavor.
Blend on high until everything’s creamy and smooth. If the ice plays hard to get, stop, give it a stir, and blend again.
Pour the Pina Coladas into pre-chilled glasses for that extra frosty touch.
Garnish each glass with a slice of pineapple and a maraschino cherry for a picture-perfect finish.
Variations & Tips:
For a non-alcoholic version that’s just as tropical, skip the rum and add more pineapple juice.
If you’re watching your diet, substitute coconut cream with coconut milk for a lighter touch.
For an added kick, muddle in fresh mint leaves or a hint of ginger.
If you’re blessed with fresh pineapple, use it instead of frozen. Just remember to freeze it first for that signature slushy consistency.
The secret to a perfect Pina Colada, much like life’s other joys, lies in the right proportions and a generous dose of love. Here’s to cherished memories and enjoying great company! Cheers!