You do not need to be by the beach in San Juan to enjoy this coconutty & rummy cocktail. Piña Colada’s delicious tropical blend of coconut, pineapple & rum is made even more 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.
~ Gather Your Ingredients ~
|60 g Fresh Coconut Flesh|
|50 ml Freshly Pressed Pineapple Juice|
|50 ml Vanilla Bean Infused Rum [Add to cart]|
|1 cup Ice Cubes or Crushed Ice|
~ Preparation Instructions ~
1. Scoop out coconut flesh from a freshly halved coconut. Alternately, coconut creme can also be used.
2. Mix the coconut flesh & strained pineapple juice with crushed ice in a blender until smooth.
3. Pour into a chilled glass and then add the vanilla infused rum. Stir well.
4. Garnish with a pineapple wedge & ofcourse a cocktail umbrella.
Even better, you can make this at home to take it to the beach.