Whole Fruit Pina Colada
Ingredients
- 1 Whole Large Pineapple Super ripe
- 1 Can Cream of coconut (sweetened) 15 ounces
- 8 to 12 OZ Golden Rum
- 1 Medium Lime
- Ice
Instructions
- Remove top and bottom from pineapple. Split in 1/2 lengthwise. Cut 1 of the halves in 1/2 again. Peel the full half and one of the quarters. Then cut the large half in half again. Cut out the tough core from all 4 quarters. Cut slices from the unskinned piece to make garnishes. Put a slit partway through the slices so you can hang them on the glasses for garnish. Cut the rest of the pineapple into chunks.While you are cutting, Cut some lime wedges and cut a slit in the wedges so they can hang on the glass as well.
- Put the peeled chunks of pineapple in a blender. Blend at high speed or puree setting until it becomes liquid. Add the Rum, coconut cream, and ice. Blend until smooth. Pour in a glass or preferred serving vehicle. Garnish, and enjoy.
Notes
Pick the ripest pineapple you can, There is a variation called golden ripe. These tend to work best. And, they are generally more consistent. If your pineapple isn't that sweet, you can always add a little agave or honey to sweeten it.
The cream of coconut is important. The most common brand is coco lopez. You want coconut cream because it is sweet. You can substitute a high fat canned coconut milk. But, don't forget to sweeten it. For the drinks in our picture, we used coconut milk sweetened with agave.
The type of rum is up to you. We used Gosslings golden rum for the Sweetness factor, and as an accent to the golden ripe pineapple. Since we want the natural fruit of the pineapple to shine, I would avoid spiced rum. And, dark rum will discolor the drink. White, gold, and amber work best.
You will notice a more yellow hue in our drink than most pina coladas. This is from the fresh pineapple and golden rum. Most recipes use pineapple juice and white rum. So, the coconut cream is the most prominent ingredient. Ours highlights the pineapple.