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.