Ultra-Tropical Piña Colada Recipe

• 5 ounces (140g) very ripe peeled and cored fresh pineapple, frozen pineapple, or drained canned pineapple chunks (see note)
• 1 3/4 ounces (50ml) unsweetened coconut cream, shaken or stirred well to incorporate fat
• 1 ounce (30ml) simple syrup (see note)
• 3/4 to 1 ounce (20-30ml) fresh juice from 1 lime
• 2 1/2 ounces (75ml) white or gold rum, kept in freezer until freezer-cold
• 4 ounces (115g) ice cubes
• Pineapple slice and/or maraschino cherry, for garnish
• Paper umbrella and straw, for serving (optional)

1. In an airtight plastic container, combine pineapple, coconut cream, simple syrup, and 3/4 ounce lime juice, and transfer to freezer until frozen, at least one hour (the sugar in the mixture may prevent it from freezing solid; this is okay).
2. In a blender, combine frozen pineapple mixture with ice-cold rum and ice and blend until thick and slushy. Taste, then blend in the remaining 1/4 ounce lime juice, if desired. Pour into a large glass, garnish with pineapple and/or a cherry, and serve, with or without an paper umbrella and straw.
3. If you want to make multiple drinks, you can pre-batch up to a double recipe (a blender may not hold much more than that easily) in a single container, then divide after blending; for more than two drinks, use separate containers to hold more servings.

very, simple syrup, white, pineapple, umbrella

Taken from www.seriouseats.com/recipes/2017/07/pina-colada-tropical-rum-cocktail-pineapple-coconut-recipe.html (may not work)