Frozen Piña Colada
This refreshing frozen take on the classic tropical cocktail is so rich and smooth, it could double as dessert. Sweet pineapple and creamy coconut blend beautifully with a splash of rum—perfect for summer entertaining.
Ingredients:
- One 20-ounce can crushed pineapple, drained
- 1 cup coconut cream
- 4 dashes bitters
- ¼ teaspoon salt
- 1 cup water
- 1 cup rum
Directions:
- Purée the drained pineapple in a food processor until smooth. You should have about 1 ½ cups of purée.
- Add the purée to the bowl of your Whynter ice cream maker along with the coconut cream, bitters, salt, water, and rum.
- Freeze according to your machine’s instructions, about 25–30 minutes, depending on desired firmness.
Serves: 6
Serving Tip:
Scoop into chilled glasses and garnish with a pineapple wedge or toasted coconut. For a mocktail version, simply omit the rum and add an extra ½ cup of pineapple juice or coconut water.
