I remember my first pina colada. I was having lunch with my dad at a little Mexican restaurant next to the Willamette River and he ordered a virgin one for me.
I was all of 9 years old and totally hooked for life! It was cool and creamy and icy and sweet and cloying but SO good.
Years later I was excited to have one of my favorite treats with rum only to discover I didn’t like it with rum. At all. I tried several times in several countries and never could get one to taste like that childhood treat.
In the end I decided I liked my rum in cherry coke and my pina coladas unsullied by alcohol. It might be unsophisticated but I was happy.
These days I do a lot more with coconut rum which is a favorite of mine for cocktail making. Being curious I just had to see how that turned out in a pina colada. Low and behold, it was excellent!
With some tweaking and experimenting I finally had the perfect pina colada recipe. My secret ingredient (besides coconut rum) is just a touch of frozen orange juice concentrate. It really does add a little something extra.
This version is for Strawberry Pina Coladas because it is May and strawberry season is kicking into high gear. Strawberry is a perfect companion for pineapple and coconut. Now all you need is a hammock and a warm day!
Exactly one time I tried to hollow out a pineapple with a knife. It was a epic fail and something I will never, ever do again. This handy, cheap tool does the job in a jiffy and makes pineapple cutting a breeze. If you eat several fresh pineapples a year this is well worth it. I don’t have a favorite brand, but I do think that buying stainless steal instead of plastic makes sense. You can see multiple options on Amazon.
Looking for something special to serve people who don’t drink alcohol? This Anne of Green Gables Raspberry Cordial is one of my most popular recipes and a coveted summer treat in our home.
- 2 cups diced pineapple, fresh or frozen
- 1 cup sliced strawberries, fresh or frozen
- 1 Tbsp. frozen orange juice concentrate
- ¾ cup cream of coco
- 4oz coconut rum, chilled
- 1 cup crushed or nugget ice
- Combine everything except the ice in a blender and puree until smooth.
- Add ice and blend until you reach the desired consistency.
- Serve immediately in chilled glasses or a hollowed out pineapple.
To make the cocktail more frozen, use frozen pineapple and strawberries. You can also add a 2nd cup of ice at the end if desired (taste first).
This recipe serves two people and makes a pretty strong drink. It is also wonderful with just 2oz of the rum for a slightly less alcoholic version.
This recipe is participating in Weekend Potluck!
Get Your Free Recipe Book
Subscribe for a weekly dose of cooking connection from Mirlandra.