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Fresh Pineapple Piña Colada
Sweet, very ripe fresh pineapple replaces the usual canned juice in this vibrant take on a classic tropical cocktail. You'll notice an incredibly bright, natural flavor that bottled mixers just can't match. Rich coconut milk adds a creamy texture that balances the sharp citrus and sweet fruit beautifully. It's a refreshing, frosty drink that brings a taste of the beach straight to your patio.
Equipment
- Blender
Ingredients
- 1 very ripe medium pineapple
- 250ml coconut milk
- 40g caster sugar
Instructions
- 1Squeeze the juice from one lime and slice the remaining half into rounds for serving.
- 2Peel and core the ripe pineapple, then cut the flesh into small chunks. You'll need roughly 500g of prepared fruit for the blender.
- 3Place the pineapple chunks, coconut milk, caster sugar, fresh lime juice, and rum into a blender. Blend the mixture on high speed until it's completely smooth and creamy. Blending thoroughly ensures the fibrous pineapple breaks down completely.
- 4Drop ice cubes into tall glasses and tuck in the fresh lime slices. Pour the blended cocktail over the ice.
Notes
- Make ahead: You can chop the pineapple and store it in the fridge up to 2 days before blending.
- Variation: For a frozen, slushy texture, freeze the pineapple chunks overnight before blending and skip the ice in the glasses.
- Swap: If you don't consume alcohol, simply omit the rum for a refreshing mocktail.