Pina Colada

It’s Spring Break week, so if you are lucky enough to be somewhere tropical these are a must. And if you weren’t lucky enough to get away they are a double must! In fact, have one for every vacation that has been cancelled this year 🤪 Okay, now that we are drunk.... We took at note from @smittenkitchen and used frozen fresh pineapple in place of bagged frozen pineapple and wowzers. Not too sweet. Creamy and fresh. We might even put a floater in ours 😎🧉💫

Pina Colada (adapted slightly from Smitten Kitchen)
Makes 2 drinks

1 medium-large fresh pineapple
6 tablespoons,sweetened cream of coconut, we suggest Coco Lopez
6 tablespoons (3 ounces) white rum
1 tablespoon fresh lime juice

Prepare your pineapple: Cut the tree-like top off and then one slice off the bottom, both to remove the skin and to create a flat surface underneath to stabilize the pineapple. Cut the skin off the rest of the pineapple in large strips, making sure to cut deep enough into the flesh to remove all of the skin. Quarter the pineapple and turn each quarter on its side. Remove the core from each quarter in one long cut. Cut the pineapple quarters into 1/2-inch slices. Cover a baking sheet or tray with plastic (makes for easier removal and no lost juice) and arrange pineapple chunks in one layer. Freeze until solid.

To make your drinks: Place 3 cups of pineapple chunks in a blender along with cream of coconut, rum, and lime. Blend until smooth and velvety. Taste, adjusting flavors as you wish. Garnish with an umbrella and if at home, put on your sunglasses, some island music and take a mental vacation 🌊🌞🧉😎💫