BA’S BEST PIÑA COLADA RECIPE | BON APPÉTIT
Provided by: Brad Leone
Yield: Makes 4 Servings
|½ fresh pineapple, peeled, cut into 1½” pieces|
|6 oz. sweetened cream of coconut (preferably Coco López)|
|2 oz. unsweetened coconut milk|
|8 oz. white rum|
|2 Tbsp. fresh lime juice|
|2 oz. dark rum (optional)|
|Maraschino cherries and lime wedges (for serving)|
- Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
- Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 15 oz.) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
- Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with ½ oz. dark rum, if using, and garnish each with a cherry and lime wedge.
Do Ahead: Pineapple can be chopped 3 months ahead. Keep frozen.