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Rod and Mere's perfect piña colada


  • 1/2 fresh pineapple, peeled and cut into 1 1/2-inch pieces then frozen
  • 3/4 cup coconut cream or milk
  • 1/4 cup heavy cream
  • 1/2 cup white rum
  • 1/4 cup maple syrup
  • One lime, juiced
  • 1/4 cup dark rum
  • Maraschino cherries
  • Lime wedges


  1. Cut the pineapple into pieces and freeze until solid.
  2. Purée the pineapple, coconut milk, cream white rum, lime juice, and two to three cups ice in a blender until very smooth.
  3. Serve immediately on ice with dark rum topper, lime and cherries or place in the freezer for 1/2 hour until extra thick and serve without ice.

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