Happy hour

Tinned piña colada

  1. Drain 230g tin pineapple chunks, reserving the juice.
  2. Put 90g pineapple in a blender with 4 tbsp of the reserved juice, 1 ½ tbsp coconut cream, 45ml white rum and 100g ice; blitz until smooth.
  3. Pour into a glass and garnish with some of the reserved pineapple and a cocktail or maraschino cherry, if you like, threaded onto a cocktail stick.

Tinned piña colada

Showing 1-5 of 5 items
Showing 1-5 of 5 items