Wow, it’s been a while since I’ve posted here! Well, it’s summer now and I think it’s time to start mixing some summer cocktails, don’t you?
My summer cocktail mixing got off to a slightly rocky start. This weekend we happened to possess an excess of fresh pineapple. So I did what any normal person would do: look up recipes for a non-mix pina colada!
I started with the recipe at Annie’s Eats and … it fell a bit flat. All right, a lot flat. The coconut was there, a nice hint of pineapple was there, but mostly my drink just tasted like icy rum.
Puzzled, I read through the comments on the recipe. I quickly realized where I’d gone wrong. The original recipe called for “coconut cream,” which I found at Trader Joe’s. Coconut cream is unsweetened. But the comments revealed that what the blogger actually uses in her pina colada is “cream of coconut,” which has been sweetened. Yep. Missing sugar would definitely account for the flatness of our original colada. (Hey coconut industry, why did you pick such confusingly similar names for these two products?!)
So what do you do if you want a pina colada and you’ve got coconut cream, but not cream of coconut? Try my recipe! False modesty aside, I think it’s pretty delicious. I added simple syrup to compensate for my unsweetened coconut cream. I also swapped dark rum for some of the light rum and added lime juice to give it even more oomph.
Pina Colada with Unsweetened Coconut Cream (makes 2)
1/4 C. coconut cream
5 Tablespoons simple syrup
1 T. milk
2 tsp. lime juice
1/2 C. fresh chopped pineapple
3/4 C. frozen chopped pineapple
2 oz. light rum
1 oz. dark rum
1 C. ice, crushed if cubes are large
Combine all ingredients in a blender and blend until smooth. Enjoy!