If you like Piña Coladas, and getting caught in the rain…then bring an umbrella because today is your lucky day.
It’s National Piña Colada Day!
Time to kick back and dig your toes into the sand, or at the very least, enjoy a fresh Piña Colada on the deck of your yacht.
What’s that? You’re not on a tropical island? You don’t have a yacht?
Well then, you’re welcome to join the rest of us by stopping at Spec’s for some Piña Colada deliciousness. Then find a pool, porch, patio, or puddle, and mix up one of these recipes!
Triple-Layer Piña Colada
Three layers to take you on a multi-stop journey around the islands
3 oz rum
3 tsp agave nectar
3 tbsp Coconut Cream
1½ cup pineapple
3 oz lime juice
3 strawberries, chopped
1 peach, chopped
Strawberries and coconut flakes (for garnish)
Fill blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach. Blend mixture and pour into serving glass in layers starting with base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.
Watermelon Piña Colada
Mix it up with a bit of southern hospitality and a fresh watermelon
3 oz pineapple juice
2 oz white rum
1 oz coconut milk
2–3 cubes watermelon (about 1″ each)
1 cup ice
Combine ingredients in a blender and purée until thoroughly liquefied. (You may need to add more watermelon to get the right blush-pink color and hint of watermelon flavor.) Garnish with fresh fruit and serve immediately.
Piña Colada Kabobs
As awesome as it sounds
1 pineapple, peeled and cored (or canned pineapple chunks drained of juices)
1 bottle rum
1 can cream of coconut, 14 oz
1 tbsp sugar
1 package flaked coconut
Chop the pineapple into bite-sized pieces, then place in a bowl and cover with rum. Store in the fridge for at least two hours (or you can leave it overnight) to infuse the pineapple with alcohol.
Empty the cream of coconut into a bowl—the top is solid and will look like candle wax, with coconut juice underneath, so don’t freak out—and add the sugar. Beat on medium speed for about 2 to 3 minutes, or until the coconut cream has thickened to the consistency of pancake batter. (You could also use only the coconut solids and beat that in the mixer, which would create more of a whipped cream-like dip.)
Place 2 to 3 pieces of pineapple on each toothpick and dip it into the coconut cream, then dip the bottom in flaked coconut. Place the kabobs in the fridge to set for at least 15 to 20 minutes before serving.
1 cup cream of coconut
1 cup coconut tequila
½ cup pineapple tidbits
½ cup pineapple juice
3-4 cups of ice
1 tbsp lime juice
Lime wedge for garnish, optional
Blend all ingredients in a blender until ice is completely crushed, then pour into a margarita glass, and garnish with a lime wedge.