The Original Piña Colada Food

PINA COLADA

Pina Colada image

Provided by Food Network Kitchen

Yield 2 drinks

Number Of Ingredients 7

Ingredients

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Steps:

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

CARIBE HILTON'S PIñA COLADA

Caribe Hilton's Piña Colada image

It seems unimaginable that a drink as crowd-pleasing as the piña colada would inspire fierce debate. But to this day, no one can agree on the cocktail's exact origin - or even how to make it! The first theory involves the pirate Roberto Cofresí, who supposedly invented the drink to keep his sailors happy and prevent mutiny. Others swear it came from the bar at the Old San Juan restaurant Barrachina. But the most popular story traces the idea to the Caribe Hilton, where bartender Ramón "Monchito" Marrero supposedly created it in the ʼ50s as a family-friendly nonalcoholic drink. Back then, blenders weren't common, so the first piña coladas were made in a cocktail shaker. Marrero eventually added rum, and the recipe was later revised for blenders (see below). Try that version, or use a cocktail shaker and serve the drink over ice to get a real taste of the original!

Provided by Food Network

Categories beverage

Time 5m

Yield 1 piña colada

Number Of Ingredients 5

Ingredients

2 ounces rum
1 ounce cream of coconut, such as Coco López
1 ounce heavy cream
6 ounces fresh pineapple juice
Fresh pineapple wedge and maraschino cherry, for serving

Steps:

Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

ORIGINAL PINA COLADA

Original Pina Colada image

In the 1950's in Puerto Rico, a man named Don Ramon Lopez-Irazzy came up with a delicious homogenized cream made from coconut. The product became known as Coco Lopez cream of coconut, and it was used for tropical dishes and desserts. But the best was yet to come. In 1957 Ramon Marrero, a bartender at Puerto Rico's Caribe Hilton, combined coconut cream with rum, pineapple juice and ice in a blender to create this famous drink. Victor Bergeron (Trader Vic) borrowed Marrero's recipe in his later cocktail books and called it the Bahia. The trick to making a great Pina Colada is to use both light and dark rum, a dash of bitters and a little double cream, which creates a drink with a much more complex flavour.

Provided by Its all good

Categories Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1 ounce white rum
1 tablespoon original dark rum (Plus)
1 teaspoon original dark rum
1 ounce cream of coconut
1 tablespoon double cream (Plus)
1 teaspoon double cream
3 ounces pineapple juice
1 pineapple slice (wedge)
1 dash aromatic bitters

Steps:

Place all ingredients in a blender.
Add ice.
Blend.
Garnish with cherries and pineapple wedge preferably in a hurricane glass.

PIñA COLADA

Piña colada image

A tropical blend of rich coconut cream, white rum and tangy pineapple - serve with an umbrella for kitsch appeal

Provided by Good Food team

Categories Cocktails

Time 5m

Yield Makes 1

Number Of Ingredients 4

Ingredients

120ml pineapple juice
60ml white rum
60ml coconut cream
wedge of pineapple, to garnish (optional)

Steps:

Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Nutrition Facts : Calories 314 calories, Fat 12.7 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 13.6 grams sugar, Fiber 0.5 grams fiber, Protein 1.1 grams protein, Sodium 0.1 milligram of sodium

PINA COLADA

Pina Colada image

Thanks to the inclusion of coconut rum, it's difficult to detect any taste of alcohol in this extra creamy-delicious Piña Colada. The rum may be left out altogether for a delightful tropical drink your entire family will enjoy!

Provided by Debs Recipes

Categories Beverages

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 ounces cream of coconut
4 ounces pineapple juice
1 1/2 ounces rum (Bacardi Gold)
1 1/2 ounces coconut rum (Malibu)
2 cups crushed ice

Steps:

Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

Nutrition Facts : Calories 454.1, Fat 9.3, SaturatedFat 8.8, Sodium 29.6, Carbohydrate 37.5, Fiber 0.2, Sugar 34.9, Protein 0.9

ISLAND PINA COLADA

Island Pina Colada image

Ever wonder why the Piña Coladas you make at home taste nothing like the ones served at your favorite tropical destination? Most recipes simplify the colada into a mixture of rum, pineapples & ice with a splash of coconut milk. A flavorful Piña Colada has two kinds of rum (light and dark), cream and even bitters added which make the concoction a true tropical delight. Use high quality Puerto Rican rum in this recipe for the best result. Enjoy!

Provided by NcMysteryShopper

Categories Beverages

Time 5m

Yield 1 Pina Colada, 1 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 ounces white rum
1 ounce dark rum
1 1/2 ounces coco lopez coconut cream (in can)
1 ounce double cream or 1 ounce whipping cream
3 ounces pineapple juice
1 dash Angostura bitters
1 maraschino cherry, to garnish
1 pineapple slice, wedge, to garnish

Steps:

Pour ingredients into a blender and blend for 15 seconds with, or without ice (up to you).
Pour into a poco-grande or hurricane glass and garnish with pineapple and cherry.

Nutrition Facts : Calories 550.1, Fat 17.9, SaturatedFat 13.2, Cholesterol 39.1, Sodium 30.6, Carbohydrate 58.5, Fiber 2.7, Sugar 49, Protein 2.3

THE MODERN PIñA COLADA

The Modern Piña Colada image

Elevate the traditional piña colada by blending fresh pineapple, coconut cream and limes and serving it in an unexpected way. You can eat these frozen pops alone, or add one to a cocktail recipe for a funky, conversation-starting beverage. Bold ginger beer and dark rum round out the delicious flavours in this grown-up piña colada.

Provided by Mary Jenny

Categories Beverages

Time 5m

Yield 10 popsicles, 10 serving(s)

Number Of Ingredients 6

Ingredients

3 cups fresh pineapple rings, cored and chopped
1 (400 ml) can coconut cream
2 teaspoons lime zest
2 tablespoons lime juice
4 ounces ginger beer (Crabbie's Original Alcoholic is best!)
1/4 ounce dark rum

Steps:

Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL). Freeze until firm.
Pour Crabbie's ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie's and rum if you're serving a crowd, or save the pops for yourself for another day.
Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.

Nutrition Facts : Calories 203.3, Fat 8.1, SaturatedFat 7.6, Sodium 18.3, Carbohydrate 33, Fiber 0.8, Sugar 30.3, Protein 0.9