Pineapple Coladas

Pineapples: Obviously, you’ll need fresh pineapples for this recipe, so you can use the fresh pineapple in your cocktail, and the cored vessel as your container. Whole pineapples also cost way less than cored, so buy the whole thing-it’s not as difficult to core as you may think!

Coconut Cream: When you open a can of coconut cream, you’ll need to break the top thick surface with a spoon to see the water that has separated from the cream. Before using it for your piña colada, dump the contents of the container into a glass measuring cup, and whisk vigorously until the solids and liquids are smooth and evenly blended. This will promote a smoother cocktail in the end. Coconut Cream: When you open a can of coconut cream, you’ll need to break the top thick surface with a spoon to see the water that has separated from the cream. Before using it for your piña colada, dump the contents of the container into a glass measuring cup, and whisk vigorously until the solids and liquids are smooth and evenly blended. This will promote a smoother cocktail in the end.

Rum: Although only dark rum is our preferred for a classic piña colada, I added light rum to this recipe as well for an extra boozy and complex drink. I still use dark rum here for that richer, deeper flavor. Use your favorite brands, or checkout this list of the best rum brands to buy if you need inspo.

Coconut Milk: I chose to add coconut milk instead of sweetened condensed milk to give even more coconut flavor, and to cut down on the sweetness of this already sweet cocktail.

Pineapple Juice: You better believe I’m packing in the pineapple flavor in this cocktail. Along with the pineapple chunks, I add some pineapple juice to loosen up the cocktail, and to really pack in that sweet-tart pineapple flavor.

Directions at delish.com

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