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Lemon Pina Coladas

A brighter, more refreshing take on the classic Pina Colada. Fresh lemon juice cuts the sweet coconut and pineapple, and a toasted coconut rim finishes it off. Makes two frozen drinks and scales easily for a crowd.

Course Drinks
Prep Time 10 minutes
Total Time 16 minutes
Servings 2

Ingredients

  • 3/4 cup pineapple juice
  • 1/2 cup sweetened cream of coconut I use Coco Lopez
  • 6 tbsp white rum
  • 6 tbsp coconut rum
  • 1/4 cup whipping cream
  • 4 tbsp fresh lemon juice
  • 4 cups crushed ice

For the rim (optional)

  • 1/2 cup medium shredded coconut toasted
  • 1/4 cup sugar
  • Lemon juice enough to make a paste with the sugar
  • Fresh pineapple pieces

Instructions

  1. Add the pineapple juice, cream of coconut, white rum, coconut rum, whipping cream and lemon juice to a blender.
  2. Add the crushed ice. Cover and blend until smooth.
  3. For the rim, toast the shredded coconut in a dry stainless steel pan over high heat, shaking constantly so it doesn't burn. Once toasted, pulse it in the blender to crush it finer and tip onto a plate.
  4. On a second plate, stir the sugar with just enough lemon juice to make a paste. Dip the rim of each glass in the lemon sugar, then into the toasted coconut so it sticks.
  5. Pour and garnish with fresh pineapple. Serve right away.

Recipe Notes

Cream of coconut is the sweetened stuff (Coco Lopez), not coconut milk. Premix everything except the ice ahead of time and blend to order for a party. For a virgin version, skip both rums and add more pineapple juice and lemon.