Fresh Pineapple Pina Colada

Yield

Makes 4

Ingredients

• 0.5 fresh pineapples, peeled, cut into 1.5-inch pieces
• 170ml sweetened cream of coconut (preferably Coco López)
• 60ml unsweetened coconut milk
• 230ml white rum
• 20ml fresh lime juice
• 60ml dark rum

Instructions

1. Place pineapple pieces in a resealable plastic bag, laying them flat. Freeze until solid, at least 3 hours.
2. Shake cream of coconut and coconut milk in their cans before measuring. Purée pineapple, cream of coconut, coconut milk, white rum, lime juice, and 3 cups ice (about 425g) in a blender until smooth. Transfer blender cup to freezer and freeze until mixture is thickened (it should be the consistency of a milkshake), 25–35 minutes.
3. Blend again until mixture is the perfect slushy frozen drink consistency. Divide among glasses. Top off each with 0.5oz. dark rum