So, I am really having a hard time with this summer being almost over thing. I was so busy with work and school this summer that I never did any summery things. I am kind of trying to make up for it now, but it just isn’t the same. Around here, kids go back to school really early and my son is in band, so when band camp starts, I consider summer over. He started band two days before I got out of school. So, even though I had a break, it never seemed like summer. These pina coladas were one of my attempts at making it feel like summer, and they certainly taste like summer.
Pina coladas are one of those things that can be really good, or only ok. I think that the only ok ones come from them tasting watery with too much ice. Now, to get that really slushiness, you need some ice – just not too much. So to keep these nice and frozen, but not watery, I froze the coconut mixture in muffin tins and used them in addition to the ice.
- 1 8.5 oz. can cream of coconut
- 1 13.5 oz. can coconut milk
- 1 20 oz. can pineapple in its own juice, undrained (I used sliced, but it doesn’t matter because you are putting it in a blender.)
- 3 oz. (6 tablespoons) rum (I used dark.)
- 2 cups ice cubes
- optional: whipped cream for serving
- Whisk together cream of coconut and coconut milk.
- Pour fill cavities of a muffin tin with mixture (about half full).
- Freeze for two hours or until firm.
- In the container of the blender combine frozen coconut mixture, pineapple (juice and fruit), and rum.
- Blend until smooth.
- Add ice, and blend until the mixture reaches your desired consistency. I like mine with all the ice cubes broken up like a slushie.
- Top with whipped cream, if desired.
- Serve immediately.