The Piña Colada was born in Puerto Rico in the 1950s. Give this version an extra dose of the tropics with a stylish shredded-coconut rim (see below).
Recipe information
Yield
Makes 2 servings
Ingredients
3
/4 cup pineapple juice
1
/2 cup canned sweetened cream of coconut (such as Coco López)
6
tablespoons white rum
6
tablespoons citrus-flavored rum
1
/4 cup chilled whipping cream
3
tablespoons fresh lemon juice
4
cups crushed ice
Grated lemon peel
Ground nutmeg
Need to make a substitution?
Preparation
Step 1
Place first 6 ingredients in large blender. Add ice. Cover and blend until smooth. Pour into two 14-ounce glasses. Garnish with grated lemon peel and nutmeg.
Coconut Rim
Step 2
Dip the rim of each glass in water, then press into a bowl of coarsely crushed toasted shredded coconut. To crush the coconut easily, rub it several times in the palm of your hand.