Brad Makes BA's Best Piña Coladas | From the Test Kitchen | Bon Appétit

Find a nice ripe pineapple, let it sit on the counter if it's not ripe.

Cut off the top of the pineapple and remove the eyes.

Cut the pineapple into small bite-sized chunks and remove the core.

Place the pineapple chunks in a ziplock bag and freeze until solid (about 3 hours).

In a Vitamix blender, add the frozen pineapple, 1 cup of Coco Lopez, 1 cup of white rum, 1 cup of unsweetened coconut milk, and 2 tablespoons of lime juice.

Add ice to the blender and blend until smooth, stirring occasionally to prevent overheating.

If desired, add a frozen banana for thickness and blend again.

Pour the mixture into glasses and place in the freezer for 25-35 minutes to set up.

Blend again briefly to reconstitute before serving.

Serve with a dark rum float on top and garnish with a cherry and lime slice.

Equipment Needed

Dietary

Allergens