Back in April I posted some ideas for a family theme night to help liven up life at home during the quarantine. One of the first theme nights that we did was a Tropical Beach Party. Of course, no beach party is complete without a tropical drink of some sort. I made these amazing piña coladas and they were so easy! (A virgin one for the kiddo of course!) For a brief moment I was able to kick up my feet, close my eyes, sip my piña colada, and pretend I was on an island far far away.
What sets these apart from a lot of other piña colada recipes is, in lieu of some of the ice, I used frozen pineapple chunks. This keeps them thick and frosty while giving them a nice creamy texture and keeps them from getting as watered down as they melt. With only a couple of months left of summer, it is time for you to get out the blender, and whip yourself up a batch of these delicious piña coladas!
Notes: This recipe makes 3–4 drinks. For a little extra kick, pour a floater of Malibu Rum over the top. For a virgin/nonalcoholic option, just replace the alcohol with extra pineapple juice. You can find bags of frozen pineapple chunks in the frozen fruit section of your grocery store.
3 c ice
1 cup pineapple chunks, frozen
4 oz pineapple juice
4 oz coconut cream
3 oz white rum
2 oz dark rum
- Put all the ingredients in the blender and blend until smooth. Add extra pineapple juice if needed.
- Pour into a glass and garnish with the shredded coconut, a pineapple slice, and maraschino cherry.