And how could you not? A tropical blend of rich coconut cream, white rum and tangy pineapple – serve with an umbrella for kitsch appeal!
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A tropical blend of rich coconut cream, white rum and tangy pineapple
- ½ fresh pineapple, peeled, cut into 1½-inch pieces
- 170ml sweetened cream of coconut
- 60ml unsweetened coconut milk
- 230ml white rum
- 2 tbsp fresh lime juice
- 60ml dark rum (optional)
- Cherries and lime wedges (for serving)
Place pineapple pieces in a resealable plastic bag. Freeze until solid, this should take about 3 hours.
Shake cream of coconut and coconut milk in their cans before measuring.
Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 handfuls of ice in a blender until smooth.
Transfer blender cup to freezer and freeze until mixture is thickened, this will take about 25–35 minutes.
Blend again until mixture is the perfect slushy frozen drink consistency.
Divide among glasses. Top off each with a dash of dark rum, if using, and garnish each with a cherry and lime wedge.
Perfect if you love piña coladas but hate getting caught in the rain, the safest thing to do is stay home and whip one up yourself.
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