81: Pina Coladas (Gourmet Magazine)

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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.

Pina Colada
Prep Time
10 mins

adapted from Gourmet Magazine, 1968

Servings: 1 drink
Author: Leona Konkel
  • 1 cup canned pineapple
  • 2 tablespoons coconut milk
  • 1 teaspoon lime juice
  • 1 teaspoon sugar
  • 1 1/4 cups crushed ice
  • 2 ounces light rum
  1. 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 1/4 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."

  2. Blend together strained juice (or puree) with ice and rum. 

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