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Tinned piña colada recipe

1 rating

Who knew that tinned pineapple could be the base for a smashing summer cocktail? Blended with smooth coconut cream and white rum, this quick and easy tropical cocktail will transport you to the sandy shores of the Caribbean in no time. See method

Makes 1
10 mins to prepare
236 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

230g tin pineapple chunks in juice
1½ tbsp coconut cream
45ml white rum
100g ice cubes
1 cocktail or maraschino cherry, to garnish (optional)

Each serving contains

Energy
985kj
236kcal 12%
Fat
5g 7%
Saturates
4g 20%
Sugars
22g 24%
Salt
0g 1%

of the reference intake
Carbohydrate 21.9g Protein 0.8g Fibre 1g

Method

Drain the pineapple chunks, reserving the juice. Put 90g pineapple in a blender with 4 tbsp of the reserved juice, the coconut cream, rum and ice; blitz until smooth. Pour into a glass and garnish with some of the reserved pineapple and a cherry, if you like, threaded onto a cocktail stick.

See more Cocktail recipes