Food Stylist: Stephana Bottom

Fresh Pina Coladas

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  • Level: Easy
  • Total: 35 min
  • Prep: 30 min
  • Cook: 5 min
This shaken version of the popular Puerto Rican cocktail uses fresh coconut milk along with pineapple juice and spiced rum for a simple, refreshing summer drink.


  1. Remove the flesh from 1 brown coconut, reserving the water (see Cook's Note). Peel off the skin and cut the flesh into small pieces. Transfer to a blender and add the reserved coconut water; puree until almost smooth. Bring the coconut mixture and 1 1/2 cups water to a boil in a saucepan, then remove from the heat and let stand 30 minutes; strain through a fine-mesh sieve and chill. For each drink, shake 1/4 cup of the mixture with 1/3 cup pineapple juice and 2 tablespoons spiced rum in a shaker with ice. Strain into an ice-filled glass.

Cook’s Note

How to Reserve Coconut Water: 1. Poke the three eyes with a skewer to find the one that's soft. Push the skewer through the soft eye, working it in to create a 1/2-inch hole. 2. Drain the water, shaking the coconut to release all of the liquid. (You should get 1/2 to 3/4 cup coconut water.) For a frozen version of this drink, blend the cocktail ingredients with 1 cup ice.