Pina Colada

The official beverage of Puerto Rico since 1978, it is claimed that this cocktail originated in the 1800s, when the legendary Puerto Rican pirate Roberto Cofresi gave a mixture of coconut juice, pineapple and white rum to his crew. Give this pina colada recipe a go at your next party.

• serves

  1

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 60 ml white rum
• 20 ml lime juice
• 30 ml coconut milk
• 60 ml fresh pineapple juice

Instructions

Place the white rum, lime juice, coconut milk and pineapple juice into the jug of a blender.

Add ice and blend until a Starbucks frappe-like consistency is achieved.

Pour into your coconut glass and saunter off into the sun.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.