What is the first that comes to mind when you think of pina coladas? A sickly sweet blended drink made from a commercially prepared mix and topped with canned whipped cream perhaps? A headache just waiting to happen? If that's the image you get, then this is the recipe for you! I have replaced the traditional cream of coconut with subtler coconut milk and, instead of blending it, this drink is served on the rocks in martini glasses for a more sophisticated look. And there isn't any whipped cream in sight. If you prefer your pina coladas sweeter, add a little superfine sugar or sugar syrup to the mix before shaking. Next time you are looking for a refreshing taste of the tropics, try this recipe.
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Pina Coladas


4 ounces light or golden rum
8 ounces pineapple juice
4 ounces coconut milk
4 1/2-inch thick slices of fresh pineapple, with rind attached
4 maraschino cherries

Cooking Instructions

Place a couple of ice cubes into each of 4 chilled martini or cocktail glasses. Combine the rum, pineapple juice and coconut milk in a shaker with plenty of ice. Shake vigorously and then strain into the prepared glasses. Garnish each glass with a pineapple slice and a cherry.

Makes 4 drinks



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Cream of coconut is a smooth, thick, sweet liquid made from fresh coconuts and is traditional in pina coladas. Coconut milk is similar but contains more water and is therefore thinner. It also does not contain any added sugar which is why I prefer it in this recipe.

For a more traditional pina colada, you may make this in the blender. Use 2 to 3 ice cubes per drink and whirl them the other ingredients until smooth. Try adding in some fresh pineapple chunks for more flavor.

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