The Piña Colada, originally created in Puerto Rico, is one of the most famous tropical cocktails from the Caribbean. The drink was also made famous in the states by the 1979 Rupert Holmes song “Escape (The Pina Colada Song).” In Miami, you get so many great takes on Caribbean drinks, and I had the pleasure of having one at the bar Sweet Liberty, where the addition of coffee beans blew me away. This is a non-alcoholic play on that, with the addition of banana and mango (or pineapple). It’s a fun twist on the Piña Colada, which is one of the best cocktails to make as a zero-proof drink!
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The Vacation In Preparation
Step One: Prepare Your Fruit
First off, you want to make sure you chop your banana and freeze your mango or pineapple (use whichever you prefer) before you put them into your blender. I do this so you don’t have to add ice, which results in a creamier texture.
Step Two: Blending
Get your blender, and add 1 chopped banana and 1 cup of frozen pineapple or mango. Next, add 1.5 ounces pineapple juice, 1 ounce cream of coconut, and 1 ounce coconut milk. Lastly, add 3 whole coffee beans. (These will provide some depth and texture, and help recreate that molasses-y richness you find in rum.) Blend thoroughly.
Step Three: Pour and Garnish
Finally, grab yourself a glass (preferably a hurricane glass). Pour the contents of your blender into this glass, garnish with pineapple, and enjoy!