I was a little disappointed by the last pina coladas I made, so I looked around for other recipes to try. I had some pineapple and coconut milk leftover from the pina colada waffles, so I decided to try the Pina Colada recipe from Gourmet magazine. It was apparently first published in 1968, and takes actual pineapple, coconut milk rather than the sweet cream of coconut, a little sugar and lime juice, ice, and rum.
This was tasty, and definitely not as sweet as the ones I made with cream of coconut. These were refreshing. The pineapple was stronger than in the last recipe, since this one didn’t take much coconut. I would make this one again, but I’m not giving up on finding a pina colada recipe I like even better.
adapted from Gourmet Magazine, 1968
- 1 cup canned pineapple
- 2 tablespoons coconut milk
- 1 teaspoon lime juice
- 1 teaspoon sugar
- 1 ¼ cups crushed ice
- 2 ounces light rum
Blend pineapple, coconut milk, lime juice, and sugar, until it is a thick puree. Strain (if desired; I probably did not).
Chill the juice and return it to the blender, with 1 ¼ cups firmly packed finely crushed ice and 2 ounces light rum. Blend the mixture at high speed for about 30 seconds, or just until it is the consistency of soft sherbet. Pour the drink into a highball glass and decorate it with a stick of fresh pineapple and a green maraschino cherry. Serve the drink with a straw. The rum may be omitted, if desired."
Blend together strained juice (or puree) with ice and rum.