Totally Tropical Piña Colada Recipe

Totally Tropical Piña Colada Recipe

Totally Tropical Piña Colada Recipe

June 16, 2015 | Eats | 2 Comments

If you are not already singing Rupert Holmes’ Escape in your head, then I’m not sure we can be friends! This is one of my fave summertime recipes – you can be sat in your back garden and sipping on one of these will instantly transport you to exotic locations and give you that happy holiday vibe!

This delicious recipe is not only one if the finest I ever tasted, but it is also super easy to make and I’m sure will become your favourite drink this summer! Dance along to the Piña Colada Song, while slurping from hollowed out pineapples filled with these kitsch cocktail shakes. Fresh, sweet and tropical, you won’t even need to get caught in the rain to enjoy them!

So, folks, let’s dive into this Totally Tropical Piña Colada recipe!

Totally Tropical Piña Colada Recipe Made Peachy Grab your ingredients…
2 small pineapples
1 tablespoon coconut oil
4 scoops Coconut Ice Cream (see below)
200 ml coconut cream
150 ml golden rum
50 ml coconut liqueur, such as Malibu
Maraschino cherries, to serve
A pineapple corer

Coconut Ice Cream
1 quantity Vanilla Ice Cream made without the vanilla pod/bean (see below)
50 ml coconut liqueur, such as Malibu
175 ml coconut cream

Makes 800 ml and serves 2

Begin by making the Coconut Ice Cream or use a good-quality store-bought ice cream. Follow the instructions for making Vanilla Ice Cream below, omitting the vanilla pod and swap half of the cream for coconut cream and add the coconut liqueur.

Slice the top off each pineapple and reserve to make lids. Use a pineapple corer to remove the flesh of each fruit and pop your pineapple cups in the fridge until needed.

Place the pineapple flesh in a food processor and liquidize.

Push the pineapple purée through a fine mesh sieve/strainer and discard any pulp. Blend 250 ml of the resulting pineapple juice with the coconut oil, coconut ice cream, coconut cream, rum and coconut liqueur together, until thick and smooth.

Divide the milkshake between the chilled pineapple cups. Garnish the edge of each pineapple with 2 maraschino cherries pushed onto a cocktail umbrella.


Feeling super fancy? Then make your own Vanilla Ice Cream

Grab your ingredients…
350 ml double cream
4 egg yolks
100 g caster sugar
An ice cream maker (optional)

Makes 500 ml

Put the cream in a saucepan or pot set over a gentle heat. While the cream heats, whisk together the egg yolks and sugar in a heatproof bowl until pale and creamy.

Rest a fine mesh sieve/strainer over the bowl.

Once the cream has come to the boil, remove it from the heat and pour through the sieve/strainer set over the egg mixture. Discard the vanilla. Whisk the egg and hot cream mixture together and pour back into the pan. Return to a gentle heat and whisk constantly until the custard thickens enough so that it coats the back of a spoon. Immediately remove from the heat and pour the custard into a jug/pitcher. Cover the top with clingfilm to prevent a skin forming and leave to cool completely before transferring to the fridge to chill for at least 2 hours. If using an ice cream maker, follow the manufacturer’s instructions. If making by hand, simply pour the custard into an airtight container and freeze for about 4 hours or until set, giving the mixture a vigorous whisk every 30 minutes to prevent ice crystals from forming.

Totally Tropical Piña Colada Recipe Made Peachy Here’s to a great Piña Colada filled summer – Cheers!

♥ – ♥ – ♥

Totally Tropical Piña Colada Recipe Made Peachy

This delicious summer cocktail is just one of the scrummy selection from Boozy Shakes by Victoria Glass, £9.99.
Photography by Gareth Morgans, published by Ryland Peters & Small


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  1. Reply


    June 16, 2015

    oh my gosh, this looks soooo amazing!I’m totally pinning this.

  2. Reply


    June 16, 2015

    What a lovely review of my Pina Colada shake. Thank you!

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