Yikes, I could sure use one of these right now. Work has been nuts, I’ve been out of town for the last several days, and I recently found out I have to have knee surgery again (I already had knee surgery on my other knee almost 4 months ago) and it’s scheduled for next Friday! So that’s why I’m only just now getting around to telling you about the aftermath of the piña colada cake.
‘Cause when you get pineapple juice, pineapple, and cream of coconut but don’t use it all, and you’ve already pulled the rum out of the liquor cabinet (or pantry shelf in my case because who am I kidding, we don’t have a liquor cabinet), well, you might as well do something else with them right? It seems pretty obvious, but for some reason it didn’t really hit me until I was peering into the can of cream of coconut that was left over and wondering what to do with it.
I recently received a copy of DIY Cocktails to review and had shamefully not used it yet. I grabbed the book, pulled out the blender, and got to work. Sort of. I actually had to run to the store because we didn’t have nearly enough ice. But I didn’t want to buy a whole bag of ice, and had this epiphany of using frozen pineapples! So we ended up with extra pineapple and extra cream of coconut (I didn’t see the harm in adding what was left in the can since I was just going to throw out whatever I didn’t use) and it was the absolute perfect way to end the weekend!
I’ve got a full review of DIY Cocktails, including some really great recipes, and a giveaway of the book coming up soon, so stay tuned!
Adapted from DIY Cocktails
I’d say the heavy cream is optional, especially with all the cream of coconut, but it all depends on how decadent you want this drink to be.
- 6 oz light rum
- 6 oz cream of coconut
- 8 oz pineapple juice
- 2 oz heavy cream
- 1 1/2 cups frozen pineapple
- 1 cups ice
- Blend all ingredients at high speed. Serve in a chilled class and garnish with a slice of pineapple.
Number of servings (yield): 2