Pina Colada
One serving
Ingredients:
30 ml TIANA cocon
3 oz light rum
3 tbsp coconut cream
3 tbspcrushed pineapples
Pour rum, cream of coconut and pineapple juice into a blender with one cup of crushed ice. Blend until smooth, and pour into a collins glass. Garnish with a slice of pineapple and a maraschino cherry, and serve.
Pina Colada cocktail
Ingredients:
30 ml TIANA coconut cream or coconut milk
120 ml bottled pineapple juice
15 ml sugar syrup
45 ml Bacardi
15 ml Malibu
1 cup ice cubes
Method:
Combin ingredients in jug of a blender; blend on high speed until smooth.
Pour into 400ml tulip glass and decorate with pineapple, strawberry or mango slices and two straws.
Here is a basic recipe for sugar syrup (makes about 350ml):
Combine 1 cup (220g) sugar and 1 cup (250ml) water in a small saucepan; stir over low heat until sugar dissolves. Bring to a boil then reduce heat and simmer, uncovered, without stirring, 5 minutes. Remove from heat and cool. Store the syrup in an airtight container or bottle in the refrigerator for up to 2 months.