Piña Colada
Puerto Rico's frozen classic: rum, cream of coconut, pineapple and ice, blended thick and smooth.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Puerto Rico named the piña colada its national drink in 1978, and one sip tells you why. Sweet cream of coconut, tangy pineapple and white rum, blended with ice until it pours thick and frosty: it tastes like a beach afternoon in a glass.
Frozen pineapple chunks do part of the ice's job here, so the drink stays cold and full of fruit instead of watery. The Thermomix® TM7™ blends everything in about a minute, starting slow and finishing fast, so no chunks of ice are left at the bottom of the glass.
One thing to know before you shop: sweetened cream of coconut is not the same as coconut milk or unsweetened coconut cream. Look for the sweetened can, usually near the cocktail mixers. That is what gives a real piña colada its body and its sweetness.
Made in the Thermomix® TM7™
Piña Colada
Makes: 4 drinks (about 5 cups)
- Prep10 min
- Cook0 min
- Total10 min
- Serves4
Ingredients
To serve
Instructions
- Put 4 glasses in the freezer for 10 minutes to chill.
- Weigh the pineapple juice, cream of coconut and rum into the mixing bowl.
- Add the frozen pineapple and the ice.
- Insert the measuring cup and blend 1 min/speed 5-10, increasing speed gradually, until thick and smooth.
- If you still hear pieces of ice, blend 20 sec/speed 10 more.
- Pour into the chilled glasses, garnish each one with a pineapple wedge and a cherry, and serve right away.
Tips
- Shake the can of cream of coconut well before you open it, because the thick part settles as it sits. Keep any leftover in a covered container in the fridge and use it within a few days.
- Alcohol-free: leave out the rum and add 170 g more pineapple juice (3/4 cup), so everyone at the table can have one.
- For adults 21 and over.
