Relax With Pigna Colada
Some pretty decent recipes can be found on the backs of boxes, bottles, cans and other packaging – hello to Nestle Tollhouse cookies – and the pina colada recipe printed on cans, La Preferida coconut cream is a good example of this genre.
Honestly, it’s surprising that we haven’t talked about piña coladas before as all you need is cream of coconut, pineapple juice and rum. You can of course mix it, but it’s only worth it if you have a powerful blender that can crush a ton of ice, especially when you consider that this shake is quite delicious when shaken. Coconut cream, however, does require a little emulsification (the fat separates), but this is easy to do with a hand blender.
Although the recipe on the can makes a lovely Pina Colada, it tasted a little sweet for me, so I decreased the amount of cream by a quarter ounce and increased the amount of rum by the same amount. It made a drink, but still a deliciously creamy tropical cocktail. To make it yourself, you will need:
- 1 3/4 ounce rum
- 2 ounces pineapple juice
- 3/4 oz coconut cream (not coconut cream! La Preferida will do, just like Coco Lopez)
Before you measure anything, pour a can of coconut cream into a large glass and blend with a hand blender. Measure and add all ingredients to a shaker full of ice and shake vigorously until the shaker is too cold to hold comfortably. Pour into an ice lowball of your choice, garnish with pineapple if desired and enjoy.