Blended piña colada with rum and coconut cream

Method

1. 1

   Gather and weigh the ingredients

   Prepare a scale, clean board and knife, a blender suitable for crushed ice and two clean glasses with enough capacity. Measure 180 g packaged pineapple juice with no added sugar, 60 g sweetened coconut cocktail cream, 60 g white rum at 40 % ABV and 180 g crushed drinking-water ice. Set aside enough pineapple to obtain 120 g clean flesh later. Rum is weighed in grams: 60 g is not described as 60 ml. Use intact, in-date packages. Do not add sugar, syrup, milk, dairy cream, lime or garnishes outside this formula. Follow the blender instructions and do not use ice in a machine not designed for it.

   
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   Pineapple, juice, sweetened coconut cream, rum and crushed ice beside an empty blender

2. 2

   Wash and cut the pineapple

   Wash the pineapple under drinking water before peeling, without soap or detergent, and dry the outside with clean material. Remove peel, eyes and tough core on a stable board; discard damaged areas and do not use rotten fruit. Weigh 120 g edible flesh and cut into pieces about 2 cm across. This amount excludes peel and core and all goes into the drink; do not reserve a garnish slice. Keep board, knife and hands clean and separate from raw meat. Use packaged ready-to-drink juice, not undiluted concentrate.

   
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   Clean hands cutting peeled pineapple on a stable board, peel kept aside

3. 3

   Blend the fruit with coconut cream and juice

   Stir the sweetened coconut cream with a clean spoon if separated; do not confuse it with coconut milk or unsweetened cream. With the blender stopped, put the 180 g juice, 60 g coconut cream and 120 g pineapple into the jar. Close the lid and blend for about 30–45 seconds until no large fruit pieces remain. Stop and unplug before opening to scrape down; never insert hands or utensils near moving blades. Do not add rum or ice yet. Do not strain the fruit, since all the pulp is included in the nutrition.

   
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   Fruit, juice and coconut cream in a stopped blender before adding rum and ice

4. 4

   Add rum and ice and finish blending

   Stop and unplug before opening. Add the measured 60 g white rum and 180 g crushed ice, without extra ice or water. Close the lid firmly and blend for about 30–60 seconds, observing manufacturer-required pauses, until uniformly cold with a fine slushy texture. Never insert a spoon while blending or overload the jar. Add actual time for extra pauses or another batch. Blending does not remove alcohol; this version contains it and is not described as alcohol-free.

   
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   Closed blender with fruit-coconut mixture and crushed ice before final blending

5. 5

   Divide without adding garnishes

   Stop and unplug the blender. With a clean spoon away from a running machine, check for large fruit or ice pieces; if present, close the lid again and blend as needed. Divide all the mixture between 2 glasses of at least 350 ml capacity, alternating small pours to distribute pulp and ice similarly. Each serving is approximately half the batch. Pineapple slices, cherries, whipped cream, sugar and serving ice are not included in this formula's nutrition. Foam or slight separation is normal.

   
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   Stopped detached blender jar pouring the drink into one of two clear glasses

6. 6

   Serve promptly

   Serve the 2 portions immediately with clean utensils. That is 15 minutes preparation, 0 cooking and 15 minutes total, including washing, cutting, weighing, blending and pouring; add actual extra pauses or batches. If not consumed promptly, store covered at 4 °C or below and use within 1 day; melting ice and separating coconut cream change the texture and require remixing. Refrigerate within 2 hours out of cold storage, or 1 hour above 32 °C ambient temperature. Alcohol does not replace hygiene or make this a shelf-stable preserve. Clearly identify the rum version.

   
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   Two glasses of pale yellow piña colada without garnishes or whipped cream

The step photos are illustrative.