“Yes I like Pink Coladas, and getting caught in the rain

I’m not much into health food, I am into champagne”

Pina Colada’s wow it takes me back to the 80’s !

Although the official ‘day of the Pina Colada’ is in July ! I wanted to make a new cocktail for the New Year, so whilst you can enjoying sipping on one of my Frovo’s which I released at the beginning of this year, some of you might like something a little more tropical.. This should hit the spot.

Pina Colada’s have been the official drink of Puerto Rico since 1978 although it is said that they date back to the 1800’s when Puerto Rican pirate Roberto Corfresi is rumored to have served his crew a moral improving concoction of rum, pineapple juice and coconut.

In Spanish Pina Colada means ‘strained pineapple’

If you want to get your groove on here is the very well known song by Rupert Holmes with – Escape The Pina Colada song ’80

Ingredients
300g pineapple juice (I used tinned unsweetened)
120g coconut cream
120g white rum (Bacardi)
20g lime juice
20g sugar

Method
Freeze pineapple juice into small easy to remove ice trays
Freeze coconut cream into small easy to remove ice trays
Place white rum, lime juice and sugar into bowl and place into freezer
When pineapple juice and coconut cream is frozen, and rum, lime juice and sugar is ‘freezing’ (it won’t solidify) place the pineapple juice and coconut cream into the CC bowl with the kneading / crushing blade and blitz on speed 12 for up to 2 minutes until a slushy like consistency.
Add in the rum, lime juice and sugar and blitz for another 30-60 seconds.
Pour into your cocktail glasses and adorn prettily – however you choose…
Hint-
If too much mixture (ha) keep any left over in the freezer and it will keep it icey for later in the day