Take a beach vacation at home with pina coladas
Is your beach vacation (or any vacation) not quite going according to plan this summer? While it’s not quite the same as the real deal, I have a pretty great solution: Fix yourself a cool and creamy pina colada, which will practically transport you to the sand and sun. Kick your shoes off; take your glass to your porch, backyard or couch; and give yourself a mini staycation. Umbrella in your drink not required, but highly encouraged.
Great pina coladas at home don’t actually require a laundry list of ingredients like you might think. Grab a bag of frozen pineapple chunks, a can of full-fat coconut milk and some white rum; let your blender do all the work; and in seconds you’ll have the frosty tropical cocktail of your dreams.
Unlike some pina coladas you’ll find at beach bars and restaurants, this version is not too sweet since the only sugar added is from the pineapple itself. If you prefer a sweeter drink, add a little simple syrup before blending. Opting for full-fat coconut milk makes these pina coladas extra creamy, but if you would rather them be a bit lighter and icier, you can use light coconut milk.
Pina coladas
Makes: 4 servings
1 (16-ounce) bag frozen pineapple chunks
1 (13.5-ounce) can full-fat coconut milk
1 cup white rum
Garnish options: pineapple wedges, toasted coconut flakes or maraschino cherries
1. Place 1 bag frozen pineapple chunks (about 3 1⁄2 cups), 1 can coconut milk (about 1 3⁄4 cups) and 1 cup white rum in a blender.
2. Blend on high speed until smooth, about 20 seconds in a high-speed blender or about 1 minute in a regular blender. Divide between four glasses. Garnish each with a pineapple wedge, toasted coconut flakes or a maraschino cherry, if desired.