Want to make the best pina recipe? Not too sweet, packed with flavor, doesn’t melt easily, the alcohol stays suspended, with an easy to make, homemade coconut cream.
1cuppineapple juice from canned pineapple(or more as needed for your blender)
3/4cuphomemade cream of coconutsee above recipe link (or commercial brand)
2-1/2ouncesdark rum1/4 cup + 2 tablespoons (Don Q 151) or double of 80 proof (or more juice)
Pineapple chunksfor garnish (optional)
Gluten free natural maraschino cherriesRoyal Harvest, for garnish (optional)
Instructions
Add the crushed ice, frozen pineapple chunks, cream of coconut, and rum to a blender and process until thick and icy. Depending upon the power of your blender, you may need to add more juice or take breaks during the processing to prevent over-heating.
Pour into your favorite tall glass. If you have tropical umbrellas, stir sticks, etc., add chunks of pineapple and/or maraschino cherries to the sticks. Also, add straws to each glass and serve.