Piña Colada Served in the Pineapple

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White rum, coconut liqueur and pineapple blended with cream and condensed milk, served inside the frozen pineapple shell. The shell is the glass, which is why the recipe calls for whole pineapples. Makes two.

Prep Time10

Cook Time0

Total Time10

Course: Drinks

Cuisine: Colombian

Keyword: piña colada

Servings:

Calories: 1133kcal

Author: Angela Giraldo

Ingredients

6 ounces white rum
2 pineapples the hollowed shells are the glasses; the pulp becomes the juice
4 ounces coconut liqueur
8 ounces pineapple juice from the pulp of the pineapples above
6 ounces heavy cream
4 ounces condensed milk this is the sweetener; there is no added sugar
10 ice cubes

Instructions

Cut the top off each pineapple and hollow it out, keeping the shell intact: it is going to be the glass. Put the shells in the freezer for 30 minutes.
Blend the pulp you removed with a little water to make the pineapple juice.
Put the ice, the condensed milk and the cream in the blender and blend.
With the blender running, add the coconut liqueur and the rum in alternating ounces, one of rum then one of liqueur, until both are in.
Pour into the frozen pineapple shells and decorate as you like.

Notes

The frozen shell is the point of this version: it keeps the drink cold without more ice diluting it, and it takes thirty minutes in the freezer while you do everything else. Condensed milk is doing the work that sugar syrup does in a bar piña colada, which makes this one sweeter and heavier than the standard. If you want it closer to the original, use cream of coconut instead of the liqueur and cream, and drop the condensed milk. Blending the ice first, before the alcohol goes in, gives a smoother texture: alcohol lowers the freezing point and stops the ice breaking down properly.

Nutrition