Pina Colada Recipe
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Pina coladas never tasted so good. We added fresh lemon juice to offset the sweetness for this perfect summer drink.
Ingredients
- 2 cans (15 oz. each) cream of coconut
- 2 cans (20 oz. each) pineapple chunks in own juice, adding enough juice to equal 4 cups
- 3 1/2 cups cold pineapple juice, divided
- 6 tablespoons fresh lemon juice
- 1 1/2 cups light rum, chilled
- Puree cream of coconut, pineapple, 2 cups pineapple juice and lemon juice in blender until smooth, scraping sides if necessary. Divide mixture between two airtight containers with tight-fitting lids. Freeze mixture 5 hours. (Can be made ahead. Freeze up to 3 days.)
- Let puree stand at room temperature 10 to 15 minutes, until slightly softened.
- Puree 1 container of frozen pineapple mixture, 3/4 cup pineapple juice and 3/4 cup chilled rum in blender. Pour into serving glasses. Repeat. Makes 10 cups. (Nutrition facts are based on 1 cup per serving.)
- Calories 370, Total Fat 20 g, Saturated Fat 17.5 g, Cholesterol 0 mg, Sodium 57 mg, Carbohydrate 29 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
- Percent Daily Values are based on a 2,000 calorie diet
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