National Piña Colada Day is July 10th, celebrating one of our personal favorite cocktails.
It may be a few weeks past that date, but this delicious recipe has arrived, just in time for a weekend indulgence.
You can see from the photo that this isn’t your ordinary Piña Colada.
Preparing the coconut cream and pineapple into two different layers gives it more eye appeal than any Piña Colada we’ve ever seen.
Koloa rums are made in small batches, with pure sugar cane instead of the cheaper molasses used by most rums. It’s a great gift for a rum connoisseur.
Next step: Pick up the ingredients, and get ready to kick back this weekend with a glassful of rum yum.
Instead of cutting and freezing fresh fruit, buy frozen fruit, already cut. It saves time and money.
In a perfect world you’d have Hurricane glasses for your Piña Colada (photo #1), but any large glass (ideally 20 ounces) will do.
Select the garnishes that call out to you. One garnish is fine, as are two. Go overboard by combining them all.
Trivia: Piña Colada means strained (colada) pineapple (piña).
Ingredients For 2 Drinks
For The Golden Purée Layer
1. COMBINE the pineapple, mango, rum and pineapple juice in a blender. Blend until smooth but still very thick and frozen.
2. POUR into a large jar or other container and keep in the freezer until you’re ready to assemble the drink. Then…
3. RINSE the blender then make the coconut layer. Combine all the coconut layer ingredients in the blender and purée until smooth but still thick and frozen. Add more ice if needed.
4. ADD the golden purée to the glass and tilt as shown in photo #1. Then top with the coconut purée. Leave it as is for a layered look; stir it slightly for a swirled look.
5. GARNISH as desired. Shanna recommends whipped cream sprinkled with a little ground allspice and some freshly shredded coconut. We used a bit of whipped cream as a base for Dang Toasted Coconut Chips.