Next, scoop in your frozen pineapple chunks and that smooth coconut cream.
3. Add the ice – not too much now, you don’t want to water it down.
4. Cover the blender and blend on high until it’s all smooth and creamy. If it gives you sass and the ice don’t crush right away, just stop, give it a stir, and blend again.
5. Pour your Pina Coladas into chilled glasses. Get them frosty before you start; it makes all the difference.
6. Finally, garnish each glass with a wedge of pineapple and a cherry perched on top — the crowning jewels of your delicious creation.
Variations & Tips:
Fancy a non-alcoholic version for the grandbabies or your temperance friends? Leave out the rum and add an extra splash of pineapple juice. It’ll be just as tropical and refreshing. If you’ve got dietary concerns, swap out that coconut cream for coconut milk — it’s lighter but still keeps that coconutty goodness.
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