Piña coladas with Coco Lopez cream of coconut are smooth, delicious and very easy to make. These are originally from Puerto Rico and I absolutely love enjoying one on a warm day — especially if I am at the beach.
We will be making these cocktails with frozen pineapple. For this, I slice mine and freeze it. However, feel free to purchase it at the store if you prefer. I am also using light and dark rum for this recipe. You don’t have to do so if you don’t want and simply use only light. I do recommend that you add the dark as it adds a lot to the flavor.
If you want to keep this virgin, omit the rum and use rum extract instead.
Piña Colada Coco Lopez recipe
1 cup ice
1/2 cup frozen pineapple
2 oz. pineapple juice
2 oz. coconut cream (I used Coco Lopez)
1.5 oz white rum
1 oz dark rum
Slice of pineapple
1 maraschino cherry
Place all ingredients in a blender and blend until smooth.
Transfer to a hurricane glass.
Make a small slit on the thinner end of your pineapple. Put a toothpick through it and thread a cherry on top. Garnish the glass.