Pina Colada

Pina coladas never tasted so good. We added fresh lemon juice to offset the sweetness for this perfect summer drink.

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  • 2 15 ounce cans cream of coconut
  • 2 20 ounce cans pineapple chunks in own juice, adding enough juice to equal 4 cups
  • 3 1/2 cups cold pineapple juice, divided
  • 6 tablespoons fresh lemon juice
  • 1 1/2 cups light rum, chilled
Puree cream of coconut, pineapple, 2 cups pineapple juice and lemon juice in blender until smooth, scraping sides if necessary. Divide mixture between two airtight containers with tight-fitting lids. Freeze mixture 5 hours. (Can be made ahead. Freeze up to 3 days.)
Let puree stand at room temperature 10 to 15 minutes, until slightly softened.
Puree 1 container of frozen pineapple mixture, 3/4 cup pineapple juice and 3/4 cup chilled rum in blender. Pour into serving glasses. Repeat.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 20, sat. fat (g) 18, carb. (g) 29, fiber (g) 1, pro. (g) 4, sodium (mg) 57, Percent Daily Values are based on a 2,000 calorie diet
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