Toasted Piña Colada Recipe
Make Toasted Piña Colada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Toasted Piña Colada
Method
For the Toasted Piña Colada
- 1
Toast coconut flakes
Preheat a small dry skillet over medium heat. Add the coconut flakes in an even layer and toast, stirring frequently, until they are golden brown and fragrant, about 2–4 minutes. Immediately transfer to a plate to stop further browning. Let cool.
- 2
Prepare glass rim (optional)
If you want a toasted coconut rim, rub the pineapple wedge or lime wheel around the outside rim of a chilled hurricane or Collins glass to moisten it. Spread the cooled toasted coconut flakes on a small plate and press the rim into the flakes to adhere. Set the glass aside.
- 3
Blend the cocktail
Add the white rum, pineapple juice, coconut cream, fresh lime juice, simple syrup, and crushed ice to a blender. Blend on high until smooth and slightly frothy, about 10–15 seconds. Taste and adjust sweetness with more simple syrup if desired.
- 4
Pour and float dark rum
Pour the blended mixture into the prepared glass. Gently pour the dark rum over the back of a spoon held just above the drink’s surface to create a floating layer (about 0.5 oz).
- 5
Garnish and serve
Skewer the pineapple wedge and maraschino cherry (and optional lime wheel) on a cocktail pick and rest on the rim or place atop the drink. Sprinkle a pinch (about 1/2 teaspoon) of the reserved toasted coconut flakes over the foam for aroma and texture. Serve with a straw and a long spoon.