Make this delicious non-alcoholic pina colada by gathering together some key ingredients. Start by purchasing Coco Lopez cream of coconut (not to be mistaken with regular coconut milk; though both will do in an emergency situation) and pineapple juice.
Combine some white rum with some ice and mix. Your drink will soon transform into an inviting tropical cocktail that can transport you right back to sunlit beaches!
Pina coladas are an irresistibly tropical classic in the tiki drink canon. Composed of white rum, pineapple juice and coconut cream – with optional Coco Lopez Cream of Coconut Mix as a non-alcoholic alternative – they make for the perfect tropical sip!
As for rum, choose light varieties. Darker rums tend to possess more intense flavors which could overpower other components in the dish. Mount Gay rum is a smooth yet affordable option.
Pineapple juice comes from either fresh or canned sources, although many prefer the more ripe and sweeter fresh variety. Canned pineapple may be easier for use if using a blender.
For optimal cream of coconut results, look for brands specifically labeled as such. Do not mistake this with regular coconut milk or cream which tends to be thicker and unsweetened; Coco Lopez makes an excellent selection that can usually be found in most supermarket liquor sections.
An authentic frozen pina colada is a refreshing cocktail, offering the ideal balance of sweetness and tartness, featuring creamy coconut flavor and packing an energetic punch. This recipe for the classic drink is quick, easy, and doesn’t use added sweeteners – perfect for the hot summer weather and can even be made as a mocktail by forgoing alcohol altogether!
For this recipe, you will require Coco Lopez cream of coconut (not to be confused with coconut cream) and high quality white rum from any local grocery store’s mixer section. Please be aware that other brands of “cream of coconut” might not produce the desired result as their consistency won’t match that of Coco Lopez and will alter its overall texture of your drink.
Mix all the ingredients in a blender on high speed until completely smooth, pouring into glasses decorated with pineapple pieces and maraschino cherries for a festive tropical appearance. Enjoy!
A classic pina colada can be made by mixing together ice, white rum and Coco Lopez cream of coconut in a cocktail shaker until all of its components have been mixed and served over ice. It will transport you right back to tropical islands! For extra island flair add pineapple juice and heavy cream.
Coco Lopez can usually be found in most grocery stores; typically in the mixed drinks aisle or Latin or Caribbean products section. If it can’t be found, canned coconut milk could make an acceptable alternative.
Be sure to purchase real milk instead of low-fat varieties; this will guarantee optimal flavor and texture for your drink.
Pina Coladas are one of the classic tropical drinks, associated with sunny beach days and relaxing poolside vacations, but can be enjoyed year-round as a part of any tiki cocktail collection.
Varying the type of rum and coconut used can completely change the taste of this classic drink. Lighter rums like Bacardi are typically preferred, while darker varieties like Mount Gay’s smooth white rum work perfectly in this recipe.
Add an herbal note with tropical pineapple and coconut with the addition of mint bouquet or sweet vermouth, creating a sophisticated combination. Combine all the liquid ingredients (except vermouth ) in a shaker or blender with ice, strain into glass if shaken, or pour over crushed ice if blended, topping off with float of vermouth and garnishing with mint bouquet for best results.
Coco Lopez cream of coconut is essential in giving this drink its signature coconut taste, so use just enough ice to achieve a thick consistency. Large supermarkets usually stock this ingredient near the mixers or Caribbean products aisle.