Piña Colada is one of the most popular summer cocktails that puts you in a good mood. The delicious long drink is a good way to easily conjure up Caribbean flair and a holiday atmosphere, even if you're not exactly on vacation. In addition to the traditional and well-known recipe with white rum, pineapple juice and coconut cream, there are also different variations with or without alcohol. With coconut milk or coconut butter it tastes sweet and creamy, while more pineapple gives it a fruity, fresh note. The unique taste inspired interesting recipes for sweet desserts, creams and toppings. We will soon be presenting a basic recipe, 5 more variations and further cooking tips.
Piña Colada recipe for hotSummer days
The Piña Colada cocktail is an epitome of Caribbean, vacation and summer. It gained particular popularity in the 1950s and is even the name of a whole group of cocktails: the Coladas. The ingredients that make the cocktail exceptional are, above all, the coconut cream and the pineapple. They give the long drink its typical fruity-sour taste. It is advisable to use fresh pineapple, which not only decorates the cocktail glass, but also gives the drink a very special touch. Perhaps the most special ingredient in the cocktail is the coconut cream. It is a thick and fatty, slightly sweet mass made from coconut meat. Known as Coconut Cream, it is available in supermarkets and brings a slight sweetness to the drink.
Non-alcoholic version
The so-called “Virgin Colada”, “Baby Colada” or “Piñita Colada” is the non-alcoholic version of the Piña Colada. Without rum, the drink is a fruit juice. For this, coconut cream and fruity pineapple juice are mixed. Cream can be added for an irresistible and sweet taste. This creates a particularly creamy consistency. With a little more crushed ice, the non-alcoholic variation is a real treat on hot summer days.
WithCrushed Ice
What is crushed ice? The only difference between crushed ice and classic ice cubes is the shape. Basically, these two are the sameIce cubes. They are crushed, so in mini format. However, it is a better cooling agent than ice cubes and is therefore often used in cocktails or to cool champagne bottles. Ice cubes are mostly found in non-alcoholic drinks such as cola, for example. Crushed ice has a decisive advantage: significantly more effective cooling due to the larger surface area of the ice. In medicine and science, crushed ice is often used to cool and transport donor organs or chemicals. In gastronomy it has a certain decorative effect and simply looks more interesting than conventional ice cubes.
Piña Colada recipe and other variations
The Piña Colada recipe is relatively simple, the ingredients are easy to find and can be modified. This is often the case, mostly in barsCoconut creamreplaced by the inexpensive coconut syrup. It tastes sweeter and you have to pay attention to the quantity. In order to achieve the creamy consistency, it is essential to add cream. There are also piña colada recipes that combine coconut liqueur with coconut milk, which by the way can lead to a very tasty result and is mixed very well in a shaker. The white rum can also be replaced with aged or brown rum. Ultimately, it is a matter of taste which variant you choose.
The basic recipe
Ingredients (for an approximately 330 ml glass):
- 6 cl white rum
- 10 cl Pineapple juice
- 4 cl coconut cream
- 2 cl whipped cream
- Ice cubes
- Pineapple and cocktail cherries to decorate
Preparation:
Add rum, pineapple juice, coconut cream, cream and ice cubes to a shaker and shake vigorously. Pour into a glass and decorate with a piece of pineapple and a cocktail cherry.
Recipewith coconut milk
Ingredients:
- 6 cl white rum
- 2 cl coconut liqueur
- 4 cl coconut milk
- 10 cl Pineapple juice
- Pineapple for garnish
- Ice cubes
Preparation:
Mix all ingredients in a shaker and pour into a long drink glass. Crush 3-4 ice cubes or use crushed ice and add it to the cocktail. Attach a piece of pineapple and a cocktail cherry to the edge of the glass using a toothpick. Serve with a drinking straw.
Virgin Colada recipe without alcohol
Ingredients (180 ml without the ice):
- 3 cl Rumsirup
- 4 cl Pineapple juice
- 3 cl whipped cream
- 8 cl Schweppes coconut
- Crushed Ice
Preparation:
Beat the whipped cream until stiff. If only one portion is prepared, this is best achieved with a milk frother. However, you can also enjoy the cocktail without cream and it is therefore low in calories. Add the remaining ingredients and mix well, add the ice cream. Pour into a cocktail glass.
Pina ColadaSmoothie
Ingredients:
- ½ can of coconut milk
- ¾ of a medium banana, sliced and frozen for 30 – 60 minutes
- 1 cup fresh pineapple, cut into pieces and also briefly frozen
* Possible additions: avocado, Greek yogurt, oatmeal, shredded coconut
Preparation:
Place all ingredients in the blender and puree until a uniform liquid forms. Consume immediately.
Ideafor an adult dessert
Ingredients for 4 servings:
- 100 g Mascarpone
- 30 g Coconut Flock
- 30 g Coconut grater
- 3 tbsp milk
- 2 shots of rum
- 60 g brown cane sugar (optionally white sugar)
- 4 mint leaves to decorate
Preparation:
Mix yogurt and mascarpone. Add milk and rum. Then fold in ¾ of the coconut flakes and the sugar. Divide the cream into four small bowls or dessert glasses. Decorate with the remaining coconut flakes and mint leaves and serve.
Pina-Colada-BecherRecipe
Ingredients for 4 servings:
- 200 ml whipped cream
- 8 tbsp white rum
- 400 g Ananasringe
- 10 THE Kokosraspel
- 8 tbsp powdered sugar
- 500 ml coconut milk
- 4 EL Vanillepuddingpulver
- 6 tbsp sugar
- 4 tsp organic lime zest
preparation:
1. Mix 4 tablespoons of coconut milk with the vanilla pudding powder. Bring the remaining coconut milk to the boil and add the grated lime peel. Let it cool to the side and when the liquid becomes lukewarm, add the mixed pudding powder and stir constantly. If necessary, bring to the boil again briefly until it thickens slightly.
2. Place the pudding in a bowl, cover with cling film and chill.
3. Put the powdered sugar in a non-stick pan and heat it up. As soon as the sugar begins to melt, add the coconut flakes and let the whole thing caramelize. Then place on baking paper and let cool.
4. Drain the pineapple slices and cut them smaller. Beat the cream until stiff. Mix the coconut pudding with the rum and cream very well.
5. Layer some coconut cream, pineapple pieces and coconut brittle alternately in four cups. Chill again for another 30 minutes and then serve.
