It’s still not warm here in Germany and I wish I was somewhere better. When it comes to my preferences, better boils down to it being warm, having palm trees and smelling of the sea.
Alas, we are stuck wherever we might be right now and have to make the best out of it. Time to pick up a fresh pineapple and try to find pseudo-healthy versions of cocktails. We all know that Piña Colada (Spanish for strained pineapple by the way) is often served in an actual pineapple, in fact I have also prepared it that way at home before. But what if we forego the pineapple juice and instead directly blend a pineapple for all those healthy vitamins (especially vitamin C in crazy amounts) and minerals?
Using the actual pineapple will give the Piña Colada a smoothie-like texture due to the pulp. Personally I like to go half-half with my rum, changing half of the white rum to a nice, aged dark rum. Don’t go crazy and blow an expensive one but maybe take a Havana Club 7 años or so. The brown rum always tasted rounder to me and goes nice with fruit flavors, as you have noticed with me substituting dark rums even in cocktails like Daiquiris.
- 200ml coconut cream
- 1 fresh pineapple
- 12cl white rum
- 12cl dark rum
Cut the pineapple up to remove the husk and the harder middle part.
Add the pineapple chunks and all other ingredients together with quite a good amount of ice into a blender.
Blend it all until there are no pieces left and it’s nice and cold.
Pour into a glass. You can try to strain it but due to the pineapple there will be pulp in it, kinda like a smoothie.
Put it into a nice glass and decorate with a slice of pineapple and a tiny umbrella for #mood