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Perfect pina colada recipe

Perfect pina colada recipe


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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Summer cocktails

A simple, yet delicious Puerto Rican cocktail. It's the perfect summer drink to enjoy any day of the week.

188 people made this

IngredientsServes: 4

  • 250ml coconut milk
  • 250ml pineapple juice
  • 125ml rum
  • 4 tablespoons caster sugar
  • 8 cubes ice

MethodPrep:4min ›Extra time:4min › Ready in:8min

  1. In a liquidiser, combine coconut milk, pineapple juice, rum sugar and ice. Blend until smooth. Pour into glasses and serve immediately.

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Reviews & ratingsAverage global rating:(125)

Reviews in English (100)

by Anna

This is the start to a good recipe. I would use fresh pineapple. Most importantly use Cream of Coconut, NOT coconut milk. Goya makes it. I used Myers Dark Rum. I also added a little condensed milk and omitted the sugar.-11 May 2008

by TAMAGOJI

I love this recipe. I often don't have all the ingredients required for other pina colada recipes, but this recipe always comes in as a great substitute. To be honest, I just stick with this one now. It's simple and yields wonderful results. I've made this many times for company and always get raves. The only thing I do different is add more ice. Thanks for a great recipe!-18 Sep 2005

by Jharmon27

YUM! I added some vanilla yogurt to this to make it more of a smoothie and we all wanted seconds! Good stuff! Also, you can substitute "Pina Colada Mix" for the coconut milk and sugar.-04 May 2005


Recipe: Perfect Pina Colada Cupcakes

Pina Colada Cupcakes. Pina Colada Cupcakes are a must try dessert! These are soft, moist, fluffy, and brimming with those classic pina colada flavors we all crave! Dip tops of frosted cupcakes in coconut.

Ingredients of Pina Colada Cupcakes

  1. Prepare 1 of and 2/3 cups all purpose flour.
  2. You need 1/2 teaspoon of baking powder.
  3. It’s 1/4 teaspoon of baking soda.
  4. You need 1/2 teaspoon of salt.
  5. Prepare 1/4 cup of granulated sugar.
  6. Prepare 3/4 cup of light brown sugar, packed.
  7. Prepare 1/2 cup of unsalted butter, melted.
  8. You need 1 of large egg, room temperature.
  9. You need 1/2 cup of pineapple juice, 100% juice.
  10. It’s 1/2 cup of coconut milk.
  11. It’s 2 teaspoons of vanilla extract.
  12. You need 3/4 cup of unsalted butter, room temperature.
  13. Prepare 3 cups of confectioner’s sugar.
  14. You need 1/4 cup of heavy cream.
  15. Prepare 2 teaspoons of vanilla extract.
  16. It’s 1/4 teaspoon of coconut extract.

These Pina Colada Cupcakes are made with moist and fluffy pineapple cake topped with a delicious coconut frosting! Inspired by the classic cocktail, these cupcakes are perfect for summer! These Piña Colada cupcakes have a pineapple cupcake base, a creamy coconut frosting, and taste just like T hese light and fluffy Piña Colada Cupcakes were inspired by our favorite tropical cocktail. Use this tropical inspired recipe to bake up a batch of light and fluffy pina colada cupcakes and get transported to warm and sunny beaches in just one bite.

Pina Colada Cupcakes instructions

  1. Preheat oven to 350 degrees.
  2. Line muffin pan with cupcake liners.
  3. Make cupcakes: In a large bowl mix the flour, baking soda, baking powder and salt.
  4. In a medium sized microwave-safe bowl melt the butter.
  5. Whisk in the granulated sugar, brown sugar and egg.
  6. Whisk in the pineapple juice, coconut milk and vanilla extract.
  7. Mix the dry ingredients into the wet ingredients. Mix until no lumps are left.
  8. Fill the cupcake liners 2/3 of the way full.
  9. Bake for 20 minutes, until toothpick inserted in center comes out clean.
  10. Cool on cooling rack completely before frosting.
  11. Make the frosting: With an electric mixer or stand mixer beat the softened butter until smooth and creamy.
  12. Add the confectioner’s sugar, cream, vanilla and coconut extract.
  13. Beat at high speed for 3-4 minutes.
  14. Frost cooled cupcakes.

Piña Colada cupcakes are perfect cupcake versions of the drink – complete with coconut How to Make Piña Colada Cupcakes. To give these cupcakes their signature flavor, you'll start with mixing. Just like your favorite frozen cocktail, these cupcakes have all the sunny, tropical flavors of a pina colada! Once the cupcakes are out and have cooled, prepare the topping. Whisk the icing sugar, butter, double cream, coconut rum and pineapple juice.


Pineapple is one of my favorite fruits! It can be delicious in a sweet snack Ginger Pineapple Snack Cake or even savory with Sausage and Peppers with Pineapple and Avocado Cream.

Don't get me started with how much I dig grilled pineapple, especially for dessert: Grilled Pineapple with Praline Caramel.


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A What of Coconut?

This recipe uses cream of coconut as one of the main ingredients. Do not confuse this with coconut milk. They are two entirely different products and are made for different things. Though a coconut milk piña colada would be healthier, it would not be quite the same.

Cream of coconut is a smooth, thick, and super-sweet mix of condensed coconut. It is similar to sweetened condensed milk that is used in some baking recipes. The syrup is basically a super-concentrated sweet coconut flavor bomb. No wonder it makes the perfect addition to a dessert smoothie.

If you are looking to buy it at the store then make sure to look near the alcohol aisles. There is typically a section for making mixed drinks that has things like grenadine, lime juice, margarita mix, and seltzer water. Somewhere within that group of items, you are likely to find an option or two of buying cream of coconut.

And if you can&rsquot find it locally or would rather buy it online, you can always buy cream of coconut for delivery.


The earliest known story states that in the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew’s morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost.

In 1950 The New York Times reported that “Drinks in the West Indies range from Martinique’s famous rum punch to Cuba’s pina colada (rum, pineapple and coconut milk).”

The Caribe Hilton Hotel claims Ramón “Monchito” Marrero created the Piña Colada in 1954 while a bartender at the hotel. According to this account, Marrero finally settled upon the recipe for the Piña Colada, which he felt captured the true nature and essence of Puerto Rico. The hotel was presented with a proclamation in 2004 by Puerto Rico Governor Sila M. Calderón celebrating the drink’s 50th anniversary.

Barrachina, a restaurant in Puerto Rico, says that “a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world’s famous drink: the Piña Colada.”

In 1978 Puerto Rico proclaimed the cocktail its official drink.


A What of Coconut?

This recipe uses cream of coconut as one of the main ingredients. Do not confuse this with coconut milk. They are two entirely different products and are made for different things. Though a coconut milk piña colada would be healthier, it would not be quite the same.

Cream of coconut is a smooth, thick, and super-sweet mix of condensed coconut. It is similar to sweetened condensed milk that is used in some baking recipes. The syrup is basically a super-concentrated sweet coconut flavor bomb. No wonder it makes the perfect addition to a dessert smoothie.

If you are looking to buy it at the store then make sure to look near the alcohol aisles. There is typically a section for making mixed drinks that has things like grenadine, lime juice, margarita mix, and seltzer water. Somewhere within that group of items, you are likely to find an option or two of buying cream of coconut.

And if you can&rsquot find it locally or would rather buy it online, you can always buy cream of coconut for delivery.


Garnish

More is more when it comes to the piña colada pineapple wedges, maraschino cherries – the more the merrier.

Felicity Cloake’s perfect piña colada.

(per drink)
Ice
50ml coconut milk
50ml golden rum
75ml fresh pineapple juice
1-2 tbsp sugar syrup (2 parts white sugar to 1 part water)
Juice of ½ lime
Slice of pineapple, maraschino cherry, cocktail umbrella etc, to decorate

Using enough ice to fill your glass to two-thirds, whizz in a blender until crushed, or place the ice in a clean tea towel and whack repeatedly with a rolling pin, rounders bat or similar, then put in a cocktail shaker.

Stir the coconut milk to make sure it hasn’t separated into water and cream, then add to the ice along with the rum and pineapple juice. Whizz or shake until well blended, taste and add the sugar syrup and lime juice as required. Pour into a cold glass.

Cut a small notch in the pineapple and cherry, if using and slot them on to the rim of the glass. Serve immediately.

The piña colada: naff or not – and even if you are a fan, is it one of those drinks that’s strictly reserved for holidays? Which other retro-classics deserve rehabilitation?

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How to Make a Pina Colada:

Mixing up a pina colada is so quick and easy and impossible to mess up! Grab your ingredients and blend until creamy. It takes just minutes to create this cold refreshing drink, and you and your family are sure to love it!

  1. Fill the blender: In a blender add cream of coconut, pineapple juice, ice, and pineapple chunks.
  2. Blend: Allow ingredients to blend until smooth and creamy.
  3. Enjoy!


In my opinion, the classic Pina Colada cocktail was pretty much made for summer! The delicious pineapple flavors, the fragrant coconut all blended together in an icy cocktail that’s fantastic for cooling off on a hot day. Made with just 4 simple ingredients, this delicious tropical drink comes together in no time at all. It goes great with me favorite coconut desserts too!

PINA COLADA
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Originating in San Juan, Puerto Rico, the classic Pina Colada recipe came about in the 1950’s from the infamous barman Caribe Hilton. Originally served in a hollowed coconut, this cold, coconut libation was a favorite with locals and American tourists alike. However, in 1954 a coconut-cutters strike forced the Hilton to revise the popular cocktail to be served in a hollowed out pineapple instead. Once he realized that the pineapple juices and flavor were making his infamous cocktail even more popular, the permanent addition of pineapple was kept.

Since then, the classic Pina Colada remains a constant tropical cocktail favorite. With modern conveniences, we can now create the classic drink with a blender and a few simple ingredients. If you’re feeling ambitious, feel free to hollow out pineapples to serve your drink. However, a classic hurricane or margarita ups glass is more standard (and practical.)

This tropical drink is fabulous for a tropical themed party or luau. It’s also fantastic for blending and sipping poolside with your closest friends. It’s definitely the ultimate summer cocktail!

Pina Colada Ingredients

  • Light rum – Any good quality silver rum would work (like Bacardi). I actually used Malibu coconut rum in my Pina Colada and it added a wonderful coconut flavor & aroma that has the essence of a tropical island.
  • Coconut cream – You can find this at your local supermarket in the International foods section. Be sure not to buy coconut milk or water – these are not the same.
  • Pineapple juice – Feel free to use canned or fresh pressed juice.
  • Ice

I used to make Pina Coladas with a Pina Colada mix but then I learned how easy it is to make them fresh and they taste so much better! With these easy Pina Colada recipe, you’ll be an expert in no time at all!

How to Make Pina Colada

  1. Add Ingredients to blender. Make sure the liquids fill the blender to the same level as the ice.
  2. Blend until smooth and creamy.
  3. Pour into a poco grande glass.
  4. Garnish with pineapple, lime, and/or a cherry.

Want more pineapple and coconut recipes?

Tools used to make this Pina Colada recipe

Jigger: Every home bartender should have a jigger for measuring their cocktail ingredients. This one has a no-slip grip and is marked with increment measuring lines so you can make the perfect cocktail every time.

Blender: I love this blender! I use it to make everything from smoothies to soups. It can handle anything I throw at it and the puree comes out smooth.

Poco Grande glass: This smaller version of the hurricane glass is great for tropical cocktails and frozen virgin drinks!



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  2. Jediah

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  5. Shoukran

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