- 6
- 20 mins
- 20 mins
Ingredients
- GARNISH:
- 2-1/4 cups unsweetened pineapple juice
- 1 can (15 ounces) cream of coconut
- 1-1/2 cups light rum
- 5 cups crushed ice
- Pineapple wedges
Preparation
Step 1
In a 2-qt. pitcher, combine the pineapple juice, cream of coconut and rum. Cover and refrigerate until chilled.
For each serving, place a generous cup of rum mixture and 1 cup ice in a blender. Cover and process until smooth. Pour into a chilled hurricane or highball glass.
To garnish each serving, cut a 1-in. slit into the tip of a pineapple wedge; position wedge on rim of glass.
Yield: 6 servings.
Test Kitchen tips
This tropical cocktail does use a good amount of rum. Feel free to cut back on the amount and replace it with water or additional pineapple juice if you'd like to make them a little less strong.
For a richer, robust flavor, try using dark rum or even spiced rum.
Over the years, pina coladas have gotten more and more sweet. This version doesn't include additional sugar but if you'd like it a tad bit sweeter, go ahead and add a tablespoon or two.
Originally published as Pina Coladas in The Taste of Home Cookbook