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
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.