Pina Colada
cocktail is surprisingly easy to make, provided you have the right ingredients and
remember a couple of rules.
The main ingredient for making Pina Colada cocktail is cream of coconut or coconut cream.
The difference between the two is that
cream of coconut is a blend of coconut cream and concentrated sugar syrup and
therefore it’s easier to use cream of coconut as it takes away the need to add
sugar syrup but you can make your cocktail sweeter than expected. Coconut cream is
usually unsweetened and for Pina Colada you must make and add your own
sugar syrup in accordance to your taste. As having too much sugar isn’t that
good for you, many people prefer Pina Colada made with coconut cream
rather than cream of coconut.
There are many brands of coconut cream and cream of coconut
on the market; however only a few of the brands will guarantee you the natural
taste of fresh coconuts.
The ideal cocktail base for your Pina Colada is TIANA Premium Organic coconut cream or coconut milk that are sold in 400ml cans. TIANA coconut cream and coconut milk are both delicious and thick which have the natural flavour of fresh coconuts that will make your Pina Colada cocktail very enjoyable. Both are the finest available and unlike many others will not make your Pina Colada into simple dairy cocktail, but a delicious drink to the delight of your family and friends.
The most practical way of sweetening your Piña Colada is to make sugar syrup.
Here is a basic recipe for sugar syrup (makes about
350ml):
Combine 1 cup (220g) sugar and 1 cup (250ml) water in a small saucepan; stir over low heat until sugar dissolves. Bring to a boil then reduce heat and simmer, uncovered, without stirring, 5 minutes. Remove from heat and cool. Store the syrup in an airtight container or bottle in the refrigerator for up to 2 months.
Rum as Pina Colada
cocktail base (can be omitted for all your family).
White rum is a popular base for cocktails such as Pina Colada, Blue Hawaiian, Tropical Dreams
and Banana Royal.
You will need a blender to crush ice.
To crush ice, start the blender on low until the ice begins to crush, and then switch to high speed. Alternatively, place ice in a clean tea towel or plastic bag and crush with a meat mallet, rolling pin or hammer. If possible, try to use ice that has freshly made – ice that remains in the freezer, uncovered, can absorb the smells and flavour of other food stored in the freezer.
For making non-alcoholic Pina Colada for all your family to enjoy just omit the rum.
Pina Colada cocktail recipe
Pina Colada Ingredients:
30 ml TIANA coconut cream or coconut milk
