Cocktail Cabin
Virgin Piña Colada
Coconut, pineapple and crushed ice - the holiday without the hangover.
Batch (12 drinks) - measured in Millilitres (UK)
SinglePitcher (6)Batch (12)
Back to the recipe
Only this sheet prints - the size above is what it is set to.
Ingredients
- 1440 ml Pineapple juice
- 480 ml Coconut cream - The thick, sweet kind for cooking rather than the carton of coconut drink
- 180 ml Lime juice
- 2839 ml Ice - Crushed, and more than you think
- 12 wedges Pineapple (optional)
- 12 cherries Cherry (optional)
Batch (12 drinks) - about 4.94 l of measured ingredients, before ice and dilution.
Timings and per-glass steps are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
Quick version
- Blend the pineapple, coconut cream, lime and ice until smooth, then pour it into a tall glass.
Method
- Put the pineapple juice, coconut cream, lime juice and a cup of crushed ice into a blender.
- Blend on high for 20 seconds, until it is thick enough to hold a straw upright.
- Pour into a chilled hurricane glass, without straining - the texture is the drink.
- Add a pineapple wedge and a cherry on a cocktail stick.