If you like Piña Coladas! …. la la la…National Piña Colada Day, July 10,2020
Perfect weather here in for an icy cold tropical drink at cocktail hour!
? If you like Piña Coladas! ?
Who’s getting ready for National Piña Colada Day on July 10th? ? Enjoy this fruity drink as you sit back by the pool and soak in the sun ☀️
Barrachina, a restaurant in Puerto Rico, says that “a traditional Spanish bartender Don Ramon Portas Mingot in 1963 created what became the world’s famous drink: the Piña Colada.”
How to make a Barrachina Piña Colada
If you follow Barrachina’s recipe.
- Mix four parts pineapple juice with one part Coco Lopez or Goya coconut cream.
- Blend for 30 to 40 seconds with 3/4-part water, then put the mixture in the freezer, stirring occasionally until it achieves your desired thickness. (If you want to blend it with a scoop of ice instead, then skip the water.)
- Pour your desired amount of rum — Reyes suggested a shot; I suggest a couple — into the bottom of your glass. To make it authentic, use Ron del Barrilito, Puerto Rico’s oldest and most cherished rum.
- Pour the slushy mix on top, then decorate with a cocktail-umbrella-stabbed maraschino cherry and pineapple chunk.
Perhaps a Piña Colada Ice lolly is more your speed!
Ingredients:
450g fresh pineapple chunks
4 tbsp Malibu
zest and juice ½ lemon
2 tbsp icing sugar
100ml coconut cream, plus 2 tbsp extra for dipping
2 tbsp desiccated coconut
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Method:
Whizz the pineapple in a food processor until it is quite smooth but still has some texture.
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Add the Malibu, 2 tbsp lemon juice zest, icing sugar and coconut cream and whizz again to combine. Taste the mixture – it should be sweet and sharp. Add more lemon juice or icing sugar if needed.
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Divide between the lolly moulds and freeze for 1 hr until thick enough to hold a lolly stick upright. Push a lolly stick most of the way into each mould and freeze for another 6-8 hrs until solid.
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Meanwhile toast the coconut flakes in a dry pan until they are a light golden colour.
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Pull the lollies by their sticks to remove them from the mould. If they are stuck dip the mould in hot water for 10 secs and try again.
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Dip the tip of each lolly in the extra coconut cream then roll in the desiccated coconut.
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Either serve straightaway or wrap each lolly in baking parchment and store in individual airtight freezer bags for up to 1 week.
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Enjoy!! ?
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Image Credit: thebaker.chic
