Finally the first days of our brief and torrid mountain summer have arrived in Valle d’Aosta 🙂 . So here’s for you the famous piña colada, today in “frozen” version, that means the drink is served very cold, with plenty of crushed ice.
This Puerto Rican cocktail was officially created only in 1963, by Ramón Portas Mingo… But who can really say who was the first to combine pineapple juice and coconut milk?
The piña colada, in fact, is nothing more than a pineapple juice, with some white rum and sweeten with coconut milk. In our version we used the coconut syrup, most commercially available and enjoyable by more than the real coconut milk, that not everyone loves 😉 . You want the drink more creamy? A drop of heavy cream and the problem is solved!
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Frozen piña colada
- 200 g of fresh ripe pineapple
- 60 ml of coconut syrup
- 60 ml white rum
- 150 grams of ice
- optional: 60 ml of heavy cream
Clean and chop your pineapple. Let rest in the freezer for about 30 minutes. If you do not have a fresh pineapple, you can use the canned one, but try to choose the one with no added sugar.
In a blender suitable to crush ice, pour the fruit, rum, syrup, ice and chop vigorously few moments. If you want to make your recipe even more delicious, add the cream into the blender 😉 .
Serve cold possibly in a hurricane glass 🙂 .