When we talk about old-school cocktails, the Pina Colada is the Kingpin! Celebrating the epic bromance between Mr Coconut and Mr Pineapple. These two have been besties for ages!
Ingredients:
- 2/3 Cup Coconut Milk
- 1 Cup Diced Pineapple
- ½ Cup Fresh Pineapple Juice
- 150ml White Rum
- ½ Cup Vanilla Ice Cream
- Some Pineapple Slices for Garnishing
- Coconut Flakes for garnishing (optional)
Accessories:
- 1 Kiwi Catering Whipped Cream Dispenser (1000ml)
- 2 Kiwi Catering Cream Chargers
Instructions:
- Combine the diced pineapple with half of the juice in a bowl.
- Add the rum and blend the ingredients well.
- Place the mixture into the fridge for 2 hours to allow the ingredients to infuse.
- Blend the coconut cream with the left over syrup and vanilla ice cream at maximum speed for l minute, then strain the contents.
- Place the mixture into a whipped cream dispenser, charge it with two cream chargers and place the cream dispenser in the fridge for an hour to cool.
- Serve the pina colada in a chilled cocktail glass; add some pure coconut cream to the glass then release the pineapple mixture on top and stir. Finally garnish with some fresh pinapple slices and flaked coconut.
