Did y'all know that today is National Piña Colada Day? The perfect excuse to break out the blender and enjoy a frozen treat. Today I'm sharing the recipe for a delicious (and healthy healthier) take on this cocktail.
1 1/2 cups flaked coconut
11.2 ounces coconut water (small container)
1/3 cup coconut milk
1 fresh pineapple, peeled, cored and cubed
2 cups ice
3/4 cup rum
In saucepan over medium heat, combine flaked coconut, water
and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove
from heat and allow to cool. Transfer to covered container and refrigerate (I
cooled overnight).
Quarter pineapple lengthwise, reserving 1/4 for garnish
(slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple,
chop into cubes. Arrange on baking sheet and freeze until firm, at least one
hour (I froze overnight).
Strain coconut mixture, pressing/squeezing to save as much
liquid as possible. Discard solids.
Combine frozen pineapple, ice, and rum in blender, process
until smooth. Add coconut mixture and continue to blend. Pour into glasses and
garnish with pineapple wedge. Serves 4 (depending on your glass size!).
Chin chin!
