"Ultra-Tropical Piña Colada Recipe-SERIOUS EATS

By RoketJSquerl

Ingredients

• 5 5 5 ounces (140g) very ripe peeled and cored pineapple or drained canned pineapple chunks (see note)
• 1 3/4 1 3/4 to ounces (50ml) unsweetened coconut cream, shaken or stirred well to incorporate fat
• 1 1 1 ounce (30ml) simple syrup (see note)
• 3/4 to 1 3/4 to 1 1 ounce (20-30ml) fresh juice from 1 lime
• 2 1/2 2 1/2 1/2 ounces (75ml) white or gold rum, kept in freezer until freezer-cold
• 4 4 4 ounces (115g) ice cubes
• Pineapple slice and/or maraschino cherry, for garnish
• Paper umbrella and straw, for serving (optional)

Details

Adapted from seriouseats.com

Preparation

Step 1

Directions
1.
In an airtight plastic container, combine pineapple, coconut cream, simple syrup, and 3/4 ounce lime juice, and transfer to freezer until frozen, at least one hour (the sugar in the mixture may prevent it from freezing solid; this is okay).

2.
In a blender, combine frozen pineapple mixture with ice-cold rum and ice and blend until thick and slushy. Taste, then blend in the remaining 1/4 ounce lime juice, if desired. Pour into a large glass, garnish with pineapple and/or a cherry, and serve, with or without an paper umbrella and straw.

3.
If you want to make multiple drinks, you can pre-batch up to a double recipe (a blender may not hold much more than that easily) in a single container, then divide after blending; for more than two drinks, use separate containers to hold more servings.

Special Equipment
Blender
Notes
If you can find truly ripe and sweet fresh pineapple, that will give you the best flavor. If not, your next best bet is to use the drained diced pineapple from a can. To make simple syrup, combine equal volumes of granulated sugar and water, then stir until sugar is completely dissolved; extra simple syrup can be refrigerated in an airtight container for up to 1 month.