Dive into a light and refreshing Piña Colada that perfectly combines fresh pineapple and coconut milk. Ideal for sunny days, this recipe instantly transports you to the tropics, offering a delightfully refreshing break.
Preparation
10
min
Cooking
0
min
Portion
4
Ingredients
-
375 ml (1½ cups) frozen pineapple chunks
-
180 ml (¾ cup) unsweetened coconut beverage *
-
125 ml (½ cup) coconut milk kefir
-
60 ml (¼ cup) white rum (optional)
-
7.5 ml (½ tbsp) maple syrup
-
2.5 ml (½ tsp) vanilla extract
-
Ice cubes to taste
For garnish (optional):
-
Fresh pineapple slices
-
Maraschino cherries
Preparation
- In a blender, combine all the ingredients and blend until smooth and creamy. Increase the amount of ice if you prefer a thicker drink.
- Pour the Piña Colada into glasses and serve with the garnish of your choice.
Notes
Keeps for 24 hours in the refrigerator.
*Do not use canned coconut milk; instead, use the kind that comes in a carton.
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