BA's Best Piña Colada

Name: BA's Best Piña Colada
Ingredients: ½ fresh pineapple, peeled, cut into 1½-inch pieces; 6 ounces sweetened cream of coconut (preferably Coco López); 2 ounces unsweetened coconut milk; 8 ounces white rum; 2 tablespoons fresh lime juice; 2 ounces dark rum (optional); Maraschino cherries and lime wedges (for serving)

4.5

(28)

www.bonappetit.com

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Servings: 4

Author : Brad Leone

recipes alcohol cocktail

Ingredients

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½ fresh pineapple, peeled, cut into 1½-inch pieces6 ounces sweetened cream of coconut (preferably Coco López)2 ounces unsweetened coconut milk8 ounces white rum2 tablespoons fresh lime juice2 ounces dark rum (optional)Maraschino cherries and lime wedges (for serving)

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Instructions

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Step 1

Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.

Step 2

Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.

Step 3

Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.

Step 4

Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.