The Original Pia Colada Recipes
PINA COLADA
Steps:
- Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
PINA COLADA
Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!
Provided by Debs Recipes
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
- Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!
Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9
THE ORIGINAL PIñA COLADA
I had a Piña Colada at the place of its origin in Old San Juan, Puerto Rico - Barrachina Restaurant. This is actually the exact recipe that I got from the restaurant for the original Pina Colada. It is recommended that you use Bacardi rum as it is from Puerto Rico as well (we visited the distilllery that same day). I did not include the freezing time. Enjoy!
Provided by Nif_H
Categories Beverages
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Our little secret, do not mix blend with ice, instead freeze the mix stirring occasionaly until well frozen or use an old style ice cream maker to freeze the mix, then you will get the taste of a good piña colada.
- Pour rum to taste in individual glasses then add frozen mix to serve.
- Decorate with cherry and pineapple chunks to garnish (optional).
THE MODERN PIñA COLADA
Elevate the traditional piña colada by blending fresh pineapple, coconut cream and limes and serving it in an unexpected way. You can eat these frozen pops alone, or add one to a cocktail recipe for a funky, conversation-starting beverage. Bold ginger beer and dark rum round out the delicious flavours in this grown-up piña colada.
Provided by Mary Jenny
Categories Beverages
Time 5m
Yield 10 popsicles, 10 serving(s)
Number Of Ingredients 6
Steps:
- Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
- Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm.
- Pour Crabbie's ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie's and rum if you're serving a crowd, or save the pops for yourself for another day.
- Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.
Nutrition Facts : Calories 203.3, Fat 8.1, SaturatedFat 7.6, Sodium 18.3, Carbohydrate 33, Fiber 0.8, Sugar 30.3, Protein 0.9
ORIGINAL PINA COLADA
In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.
Provided by Its all good
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a blender.
- Add ice.
- Blend.
- Garnish with cherries and pineapple wedge preferably in a hurricane glass.
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