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Pina Colada Cocktail


This recipe comes to us from Giovanna Huyke, host of the Puerto Rican television program "La Cocina de Giovanna." For a virgin pina colada, substitute water for rum.

  • Yield: Makes 4 eight-ounce drinks

Source: Martha Stewart Living, March 1997


  • 1/2 cup coconut cream, such as Coco Lopez
  • 1/2 cup white or amber rum
  • 1 cup fresh ripe pineapple, plus 4 slices for garnish
  • 4 cups ice cubes


  1. In a blender, combine coconut cream, rum, pineapple, and ice. Blend until smooth. Pour into glasses, and garnish each with a slice of fresh pineapple.

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