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Tropical Piña Colada with Vanilla Bean Infused Rum

Tropical Piña Colada with Vanilla Bean Infused Rum

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.

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