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).
Piña Colada Flaca
About This Recipe
|Active time:||5 minutes|
|Total time:||6 hours|
|Special equipment:||ice cube tray|
|This recipe appears in:||Brunch Drink: Piña Colada Flaca|
- 12 ounces coconut water
- 2 ounces golden aged rum (not spiced) such as Pyrat XO Reserve
- 4 ounces pineapple juice
- 1 tablespoon coconut milk
Freeze the coconut water in an ice cube tray.
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.