July 10th is National Piña Coladas Day!
Piña Coladas translates as “strained pineapple.” The rum-based coconut and pineapple cocktail has become a staple for vacationers and partiers alike.
The drink can be served blended or shaken with ice.
While the origin of the beverage is up for debate, a few claims come from 1952 in San Juan. However, nationaldaycalendar said the earliest reference to the combination of pineapple and rum was written in 1922.
Check out recipe below for an easy tropical retreat!
Light and Refreshing Piña Coladas Recipe
1 1/2 cups flaked coconut
11.2 ounces coconut water (small container)
1/3 cup coconut milk
1 fresh pineapple, peeled, cored and cubed
2 cups ice
3/4 cup rum
In saucepan over medium heat, combine flaked coconut, water and milk. Simmer until it just bubbles (do not boil), about 7 minutes. Remove from heat and allow to cool. Transfer to covered container and refrigerate (may be cooled overnight).
Quarter pineapple lengthwise, reserving 1/4 for garnish (slice garnish into wedges). Remove skin and core from remaining 3/4 pineapple, chop into cubes. Arrange on baking sheet and freeze until firm, at least one hour (may be froze overnight).
Strain coconut mixture, pressing/squeezing to save as much liquid as possible. Discard solids.
Combine frozen pineapple, ice, and rum in blender, process until smooth. Add coconut mixture and continue to blend. Pour into glasses and garnish with pineapple wedge.