The official beverage of Puerto Rico since 1978, it is claimed that this cocktail originated in the 1800s, when the legendary Puerto Rican pirate Roberto Cofresi gave a mixture of coconut juice, pineapple and white rum to his crew. Give this pina colada recipe a go at your next party.
- 60 ml white rum
- 20 ml lime juice
- 30 ml coconut milk
- 60 ml fresh pineapple juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the white rum, lime juice, coconut milk and pineapple juice into the jug of a blender.
Add ice and blend until a Starbucks frappe-like consistency is achieved.
Pour into your coconut glass and saunter off into the sun.