Piña Colada
Back to Recipes & MoreIngredients
- ¼ cup (54 g) Redpath® Dark Brown Sugar
- 3 tbsp (45 ml) water
- 1 tbsp (6 g) fresh ginger, finely minced
- 5 cups (703 g) fresh pineapple, peeled, cored, cut into 1 inch chunks, and frozen
- 1¼ cup (313 ml) canned coconut milk, full fat, well-stirred
- ⅔ cup (167 ml) white rum (or coconut water or pineapple juice for mocktail version)
- ½ cup (115 g) ice cubes
- ¼ cup (63 ml) heavy cream
- 2 tbsp (30 ml) lime juice, preferably freshly squeezed
- 1 tbsp (14 g) coconut oil
Equipment
Instructions
Step 1
In a small pot or microwave-safe bowl, combine the Redpath® Dark Brown Sugar, water, and minced ginger. Place onto medium heat and stir until mixture begins to boil and sugar is completely dissolved. Remove from heat.
Step 2
Cover and allow mixture to steep and cool to room temperature; 10 minutes. Place into the fridge to chill completely; 20 minutes.
Step 3
In a high-speed blender, combine the frozen pineapple chunks, coconut milk, rum (or coconut water or pineapple juice), ice, heavy cream, and lime juice. Add in the cooled ginger syrup (including the minced ginger) to the blender. Blend until smooth.
Step 4
Pour into chilled glasses. Garnish with pineapple wedges, pineapple leaves, long slices of ginger, flaked coconut, or lime wheels.
