Today is National Pina Colada Day. A day to celebrate and enjoy the frothy, creamy, coconut concoction best enjoyed with your feet splashing in a kiddie pool!

Although sipping on the cold beverage would be awesome…this boozy snack might just be the next treat to share at your backyard BBQ!

What You’ll Need

pineapple, peeled and cored
2 c. white rum
can cream of coconut, cold
1/2 c. heavy cream
1/4 c. powdered sugar
1 c. shredded coconut, toasted
15 maraschino cherries
How To Make It
  1. Chop the pineapple into small cubes , then place in a bowl and cover with rum. Store in the fridge for at least 2 hours (or up to overnight) to infuse the pineapple with alcohol.
  2. Drain pineapple.
  3. In a large bowl, empty the cream of coconut into a bowl—the top is solid and will look like candle wax, with coconut juice underneath, so don’t freak out. Add the heavy cream and the sugar. Beat until fluffy and soft peaks hold, about 3 minutes.
  4. Onto a small skewer (or toothpick), skewer a maraschino cherry then a boozy pineapple cube. Dip the bottom of the pineapple into the coconut cream mixture, then dip in shredded coconut to coat.
  5. Refrigerate until ready to serve.

Cheers…or EAT UP!

~ Ryan


Filed under: cheers, coconut, drinks, pina-colada, weekend