Classic Pina Colada Recipe with a Cambodian Twist
This classic pina colada recipe with a Cambodian twist is based on the original piña colada recipe of Ramón ‘Monchito’ Marrero who claimed to have concocted the pineapple and coconut cocktail at the Hilton Caribe Hotel in Puerto Rico.
Servings: 1 Cocktail
Calories: 130kcal
Equipment
Ingredients
- 45 ml pineapple juice
- 60 ml rum we like Havana Club Añejos 3 Años
- 60 ml coconut cream but canned works
- 15 ml palm sugar syrup
- ½ cup crushed ice
- Slices of pineapple for garnish
- Slices of toasted dried coconut slices for garnish
Instructions
- Make fresh pineapple juice from your pineapple or use store-bought pineapple juice if pineapples aren’t in season.
- Make coconut cream if you have access to fresh coconuts or use store-bought tinned coconut cream if you don’t. If you prefer your pina coladas less thick and creamy use coconut milk.
- Combine the pineapple juice, coconut cream, rum, sugar syrup, and crushed ice in a blender and blend for about 20 seconds or until smooth
- Pour into a 355 ml or 12 oz tumbler or highball glass and garnish with fresh pineapple wedges (a quarter of a pineapple slice) and a few toasted dried coconut pieces.
Nutrition
Serving: 1g | Calories: 130kcal | Carbohydrates: 32g | Sodium: 15mg | Sugar: 31g