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Piña Colada Flaca
A lighter version of the classic, this cocktail uses coconut water ice cubes in lieu of all that thick coconut milk. Fresh juice from a raw, young coconut is, by far, the best-tasting, but barring that, use whatever you like. I prefer the Thai brands that have a toastier, macaroon flavor (they're usually marketed as "young coconut juice" and my favorite one is found in the freezer section of my neighborhood Asian grocery store).
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 6 hours |
| Special equipment: | ice cube tray |
| This recipe appears in: | Brunch Drink: Piña Colada Flaca |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
Ingredients
- 12 ounces coconut water
- 2 ounces golden aged rum (not spiced) such as Pyrat XO Reserve
- 4 ounces pineapple juice
- 1 tablespoon coconut milk
Procedures
-
1
Freeze the coconut water in an ice cube tray.
-
2
Place three coconut water ice cubes in a tumbler. Add rum and pineapple juice and stir gently. Carefully pour the coconut milk onto the top of the drink.


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