Buzz
You'll find some surprisingly good recipes right on the backs of packaging like boxes, cans, and bottles—just like the famous Nestlé Tollhouse cookie recipe—and the Piña Colada instructions on La Preferida's cream of coconut can are a great example of this convenience.
It’s honestly surprising we haven’t covered Piña Coladas sooner, as the recipe is simple—just cream of coconut, pineapple juice, and rum. You can blend it if you wish, though it's best done with a powerful blender capable of crushing ice. That said, this drink is just as enjoyable when shaken. Cream of coconut does need a bit of mixing since its fat tends to separate, but an immersion blender does the trick perfectly.
While the recipe on the can yields a perfectly good Piña Colada, I found it a bit too sweet for my liking. So, I reduced the cream by a quarter ounce and increased the rum by the same amount. The result was a stronger, yet still smooth and tropical cocktail. To make your own, here’s what you'll need:
1 3/4 ounces of rum
2 ounces of pineapple juice
3/4 ounce of cream of coconut (Make sure it's cream of coconut, not coconut cream! La Preferida and Coco Lopez are both excellent options)
Before you start measuring, pour the cream of coconut into a large glass and blend it with an immersion blender to combine. Next, add the measured ingredients to a shaker filled with ice and shake vigorously until the shaker is too cold to comfortably hold. Strain the mix into a lowball glass filled with your preferred ice, garnish with a slice of pineapple if you like, and enjoy.
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