Piña Colada

Folks-

Today is my daughter's birthday, and I knew it would be hot, so I decided to make something cold that I could serve in a coconut.

I mean, why not?

The obvious thing was the Piña Colada.

This is a two-stage recipe, cobbled together from multiple other recipes. You have to make a bartender's Coconut Cream first, and you may have some leftover unless you multiply the recipe a fair amount.

Here are the two recipes!

Coconut Cream Ingredients:

1 400ml can of Coconut Milk

375g Granulated Sugar

Pour the contents of the can of Coconut Milk into a small saucepan, whisk in the sugar, and stir continuously over a low heat until the sugar dissolves and the mixture is a uniform translucent whitish liquid. It probably will happen soon after the temperature rises above room temp. Don't even boil it.

Piña Colada Ingredients:

1 cup frozen pineapple chunks

3/4 cups Coconut Cream

Juice of 1 lime

2 cups ice

Place in a blender and pulse until ice is broken up, then blend at high until you have a nice blend. Serves 2.