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Deepen the flavor of a classic piña colada by grilling the pineapple before blending with the coconut milk, rum and crushed ice. Photo credit: Sydney Kramer from Crepes of Wrath.
1 medium pineapple, peeled, cored and cut into 1/2-inch thick slices
1 can (13.66 ounces) Thai Kitchen® Coconut Milk
3/4 cup pineapple juice
1/2 cup light rum
1/2 cup sugar
4 cups crushed ice
Grill pineapple slices over medium heat 6 to 8 minutes or until lightly charred, turning occasionally. Cut 2 of the slices into wedges. Set aside. Coarsely chop remaining pineapple.
Place chopped pineapple, coconut milk, pineapple juice, rum and sugar in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy. Pour into beverage glasses. Garnish with grilled pineapple wedges.
Grilled Pineapple Piña Colada Mocktail: Prepare as directed, adding 2 teaspoons McCormick® Rum Flavor in place of the rum.
Nutritional Information coming soon!
Loved it! I used canned pineapple chunks and coconut rum. I put it all in my Nutribullet.
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