This twist on the classic cocktail uses fresh pineapple and coconut milk.
My wife Sue of Palatable Pastime came up with this variation on the classic Piña Colada recently when we had a fresh pineapple that needed to be used before it went bad. So instead of the typical pineapple juice, coconut cream, and ice, she tried buzzing up the pineapple with coconut milk, adding a little orgeat syrup and caster sugar to replace some of the sweetness of the coconut cream. (Caster sugar is more finely granulated than table sugar and blends up quite nicely. It’s a pretty useful ingredient to keep on hand for your home bar.) Using the fresh pineapple provides some body and texture to the drink, so you don’t even need to crush any ice in the blender with the other ingredients. We both really enjoyed these, and hope you will, too!
I put a range on the quantity of rum, depending on whether you prefer a lower alcohol version, or (like us!), enjoy a stronger cocktail. Cheers!
1 whole pineapple, pared and cored
1 – 13.5 ounce can unsweetened coconut milk
4 – 8 ounces golden rum (I use 8)
2 ounces orgeat (almond) syrup
3 tablespoons caster sugar (you can substitute an equal amount of Splenda granulated instead if you prefer)
Puree ingredients in a blender until smooth and pour into coconut mug or desired glass over ice cubes. Garnish with a slice of pineapple if desired.
Refrigerate or freeze the pineapple beforehand, and you won’t need any ice cubes.