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 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
~ Preparation Instructions ~
- 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.
