It just finally started raining here in the Bay Area, so it must be time to plan my pina colada escape. I’ve long loved the Highway 29 flea market in American Canyon, but when they have fresh young coconuts three for five dollars, good pineapple and fresh sugar cane, I especially love it! That means fresh, from scratch pina coladas to me. I hope you enjoy this pina colada escape as much as I did! And don’t forget the garnishes!
Scratch Pina Coladas
6 cups crushed ice
1 ½ cups young coconut juice
1 cup light rum
1 cup Malibu rum
1 cup coconut milk or whipping cream (I’m using whipping cream today)
2 tablespoons granulated sugar
1 ½ cup diced fresh or canned pineapple
½ pint whipping cream
1 tablespoon granulated sugar
1 cup shredded coconut
1 sugar cane section, skinned and cut into sixths
1 ounce spiced rum
First, prepare your garnishes (which can be done ahead of time):
Preheat oven to 400 degrees. Spread shredded coconut evenly on a baking sheet. Bake in oven, stirring every 3 minutes, until coconut is evenly browned. Remove from oven and let cool completely.
Whip together whipping cream and sugar on medium speed until whipped cream reaches desired consistency. You can also add a splash of vanilla if you like.
Cut rough ends off of sugar cane section, peel off the green outer skin, then cut lengthwise into sixths. Cut lengths of sugar cane in half and soak in a shot glass filled with spiced rum.
In a blender pitcher, combine ice, coconut juice, rums, coconut milk or cream, banana, sugar and pineapple. Blend until smooth, stirring if needed. Pour pina colada in a glass, top with whipped cream and toasted coconut. Finish glass with rum soaked sugar cane. Delish!