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Tiki Torched Piña Colada
beverages cocktails

Tiki Torched Piña Colada

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.
  • 15m

    prep time

  • 8m

    Cook Time

  • 6

    Ingredients

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Ingredients

8

Servings

  • 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

Instructions

  • 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.

Nutrition information (per Serving)

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