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
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
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
- 1 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.
- 2 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)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
