Ginger piña colada recipe

  • Serves 6
  • 5 mins to prepare
  • 300 calories / serving
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Spice up your Christmas cocktails with this exotic twist on a tropical classic. The addition of stem ginger gives a peppery, slightly sweet kick to the refreshing blend of coconut and pineapple, making this the perfect Christmas cocktail. To avoid the drink splitting, make sure you use equal parts pineapple juice and coconut cream.

Put the coconut cream and the ice into a blender. Fill the empty tins with pineapple juice and add to the mix. Fill one empty tin with white rum, then add the stem ginger.

Pulse until smooth, then pour into glasses. Garnish each with a wedge of pineapple. 

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  • Ingredients

  • 2 x 160ml tins coconut cream
  • 6 handfuls of ice
  • 320ml (11fl oz) pineapple juice
  • 160ml (5 1/2fl oz) white rum
  • 8 balls stem ginger, finely chopped
  • 6 pineapple wedges, to garnish
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  • Energy 1249kj 300kcal 15%
  • Fat 14g 20%
  • Saturates 12g 60%
  • Sugars 14.9g 17%
  • Salt 0g 0%

of the reference intake
Carbohydrate 15g Protein 1.9g Fibre 0.9g


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