Freezing this piña colada instead of blending it with ice has advantages (and you could treat it as a granita if you don’t own an ice cream maker). Since you don’t have to flavor the water added by ice, you can use a small amount of raw sugar and pure coconut milk instead of the slightly suspicious (if delicious) Coco Lopez. A puree of fresh ripe pineapple stands in for juice, making a thick, creamy texture and more intense flavor. I recommend buying pre-cut pineapple, because grocers usually use fruits that are super-ripe (too ripe to be pretty) for that purpose. Nonetheless, pineapples vary widely in sweetness and acidity, so you may need to adjust the lime and sugar to taste. I still like to decorate the finished drink with a cocktail umbrella and bendy straw!

Share: