Pina Colada in Hulled Pineapple


1 pineapple
1 cup coconut cream
¼ cup coconut milk
1 cup Hilton Head Distillery Dark Pineapple Rum
3 cups ice
1 lime, juiced


Using a pineapple corer, core the pineapple and slice the pineapple into chunks. Keep the pineapple top to garnish.

Place the pineapple chunks flat on a baking sheet and freeze solid, about 2 hours.

In a blender, add the frozen pineapple, coconut cream, coconut milk, dark pineapple rum, ice and lime juice

Blend on high speed until smooth, about 20 seconds in a high-speed blender or about 1 minute in a regular blender.

Pour piña colada into the pineapple.

Garnish with pineapple wedges, toasted coconut flakes and maraschino cherries

Add your favorite straw and tropical umbrellas

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