Blended Piña Colada with White Rum and Cream of Coconut

What you need

• 60 ml (2 oz) white rum
• 60 ml (2 oz) cream of coconut, sweetened, not coconut milk
• 120 ml (4 oz) pineapple juice, chilled
• 150 g (1 cup) crushed ice
• 1 pineapple wedge, for garnish
• 1 maraschino cherry, for garnish

Method

Restated from the original video

1. 1

   Chill a tall glass in the freezer for 10 min, or fill it with ice water while you mix.

2. 2

   Shake or stir the cream of coconut well first, as it separates in the can.

3. 3

   Put the rum, cream of coconut and pineapple juice in a blender.

4. 4

   Add the ice on top.

5. 5

   Blend on high until thick, smooth and pale, 15-20 seconds. Add a splash more juice if it is too stiff to pour.

6. 6

   Empty the glass if it held water, then pour in the drink.

7. 7

   Garnish with the pineapple wedge and cherry on the rim and serve at once.

Imported from cookingwithcurls.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.