Tropical Piña Colada with Vanilla Bean Infused Rum

Food of Gods

You do not need to be by the beach in San Juan to enjoy this coconut(ty) & rummy cocktail. Piña Colada’s delicious tropical blend of coconut, pineapple & rum is made even creamier & richer with Andapa Vanilla Bean imbued rum that can be enjoyed whether you’re in a cafe in Accra or as a poolside slushie.

60 g Fresh Coconut Flesh
50 ml Freshly Pressed Pineapple Juice
50 ml Andapa Vanilla Beans Infused Rum - Add To Cart
1 cup Ice Cubes or Crushed Ice

Scoop out coconut flesh from a freshly halved coconut. Alternately, coconut creme can also be used.
Mix the coconut flesh & strained pineapple juice with crushed ice in a blender until smooth.
Pour into a chilled glass and then add the vanilla infused rum. Stir well.
Garnish with a pineapple wedge & of course a cocktail umbrella.

Even better, you can make this at home to take it to the beach.