Pineapple Flower Pina Coladas Recipes

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PIñA COLADA IN A PINEAPPLE RECIPE BY TASTY

Steps:

• Using a pineapple corer, core the pineapple and slice the pineapple into chunks.
• Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.
• In a blender, add the frozen pineapple, coconut cream, coconut milk, white rum, ice, and lime juice.
• Place the blender back in the freezer for 20 minutes or until thickened.
• Blend one more time until fully incorporated.
• Pour piña colada back into the pineapple.
• Top with a maraschino cherry.
• Enjoy!

SPICED PIñA COLADAS

Steps:

• Combine the rum, vanilla bean, allspice and peppercorns in a 64-ounce jar. Shake well and store out of the sunlight for 3 days, shaking once a day if possible.
• Strain the rum, discarding the peppercorns and allspice (the vanilla bean can be saved and reused). Return the spiced rum to the jar and add the pineapple juice and lime juice. Put the coconut milk and cream of coconut in a blender and blend until smooth and thick. Pour into the jar and add the bitters. Stir or shake well to combine. Refrigerate until cold, at least 3 hours or up to 3 days.
• To serve, shake the jar again (the drink will naturally separate). Pour into glasses filled with ice and garnish with lime slices.

PINA COLADA W/ FRESH PINEAPPLE

Steps:

• Put the ice, frozen pineapple, pineapple juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty.
• Pour the drink into 2 glasses and garnish the rim with pineapple slices.