- Coconut Milk400 Milliliter(s)
- Pineapple Juice1 Liter(s)
- Banana Juice1/2 Piece(s)
- White Rum250 Milliliter(s)
- Vanilla Extract2 Teaspoon(s)
- Cinammon Stick1 Piece(s)
- Nutmeg1 Piece(s)grated
Piña colada is a balance of “sweet and strong”, the sweet being here brought by the pineapple to a certain extent, but especially by the coconut cream.
History of the cocktail
It is very likely that you have never drunk real Piña colada, it is a bit like the mojito or the cosmopolitan, all are in the pantheon of historic cocktails butchered.
This cocktail was therefore simply composed of freshly squeezed pineapple juice, half a spoonful of sugar and “two fingers of rum”.
A simple freshly squeezed pineapple juice was called “Pina Sin Collar” and finally the filtered version served on ice was called “Pina colada” which literally means “filtered pineapple”.
Piña colada recipe steps
The day before, pour the pineapple and banana juice as well as the rum into a large bowl.
Add the vanilla, cinnamon stick and grated nutmeg, all of course optional, but after a few tries I find it better so.
Then go to the blender with the coconut milk, and put the salad bowl in the fridge until about 10 minutes from the aperitif.
When serving, pour into the blender through a colander to collect the cinnamon (not necessarily pleasant under the tooth)
Now, froth before filling the glasses without forgetting the bed of crushed ice and finally tasting.
So you can decrease or even remove the rum, it will always squeeze as good and the children can enjoy it.
According to our information, this recipe is compatible with the following diets: vegan, vegetarian, gluten-free, lactose-free.