The Best Piña Colada You'll Ever Taste

Make simple syrup by stirring together 3/4 cup granulated sugar and 5 ounces warm water until the sugar dissolves. Let it cool completely for about 10 minutes.

Prepare the pineapple by pulling off four leaves for garnish. Cut a quarter inch circle off the top and quarter the pineapple. Make a small cut to allow it to sit on the edge of the glass.

Peel the pineapple, cutting off the bottom for a stable base. Cut into one inch pieces to yield about 12 ounces.

Place the pineapple pieces on a sheet pan and freeze for 30 minutes to reduce the need for ice.

Add 13.5 ounces of unsweetened coconut cream to a blender.

Pour in 6 ounces of white rum and 2 ounces of the cooled simple syrup.

Add 12 ounces of the frozen pineapple and 8 ounces of ice cubes (about 2 cups) to the blender.

Blend the mixture for about one minute until smooth and well combined.

Pour the blended mixture into a frozen hurricane glass.

Garnish with a pineapple slice and a leaf. Optionally, add a float of dark rum by pouring it over the back of a spoon to create a layered effect.

Equipment Needed

Dietary

Allergens