- 46 oz. pineapple juice
- 40 oz coco lopez
- 1 pint half and half
- frozen strawberries in syrup
- 2 tablespoons water
- clear cups
Adapted from thecoterieblog.com
It’s really easy but my measurements aren’t exact. It’s one part pineapple juice to one part coco lopez (cream of cocnut, it’s in a can.) Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I’d say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it’s at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn’t, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.
Blend a banana in with the pina colada. That’s my favorite way of having it.
Blend and friut in with the pina colada. That’s how T-Bay makes all their smoothies.
Cut a pineapple in 4 sections around the core. Take one section and cut in half length-wise. Make a 1/2 inch insertiondown the length of the section. Cut width-wise in 1 inch sections. you can use this to go on the side of the glass. We also put a marichino cherry with an umbrella and poked it into the pineapple.