Isn’t a piña colada one of the most quintessential summer cocktails? I mean, it’s fruity, it’s creamy, it’s frozen…what could be better?!? My husband really loves piña coladas, so over the years, we’ve searched for the perfect recipe. And I think we’ve found it, courtesy of an Australian Women’s Weekly cocktails cookbook I purchased in Australia many years ago.
The Perfect Piña Colada
120ml white rum
240ml pineapple juice
60ml coconut cream
30ml simple syrup (see recipe under “tips” below)
2c. ice cubes
Put all ingredients into the blender and blend until smooth. It makes enough for two drinks. But beware, they go down easy!
Tips to make the best piña colada
- Some piña colada recipes call for a blend of white rum and coconut rum (Malibu). We choose to just use white rum.
- Do not, I repeat, do not, substitute coconut milk for coconut cream. Coconut cream helps to thicken the drink and give it that smooth, creamy texture.
You can find small cans of coconut cream at Wegmans. Or, you can scrape the cream off the top of a regular can of coconut milk. If you go this route, I suggest putting your can of coconut milk in the fridge as it will help the cream to separate, making it easier to remove.
- Simple syrup, as its name implies, is super simple to make. Simply combine 1c. sugar and 1c. water in a saucepan. Stir over low heat until the sugar dissolves. Bring to a boil, then reduce the heat and simmer, uncovered, for 5 minutes. Remove from heat and cool. You can store leftovers in the fridge.
- If you don’t have simple syrup on hand – or you don’t have time to make it – substitute with 1tsp. superfine sugar (it dissolves better than granulated sugar). You can find superfine sugar in the baking aisle near the powdered sugar.
So, do you like piña coladas? Or do you prefer a classic margarita?