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Rod and Mere's perfect piña colada
Ingredients
- 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
Directions
- Cut the pineapple into pieces and freeze until solid.
- Purée the pineapple, coconut milk, cream white rum, lime juice, and two to three cups ice in a blender until very smooth.
- 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.
