Piña Colada

Equipment

• Nutribullet blender

• Hurricane glass

Ingredients  

• 2 oz Cream of Coconut (e.g., Coco Lopez)

• 4 oz Pineapple Juice

• 1 cup Frozen Pineapple Chunks (or 1 cup ice)

• 1/2 oz Fresh Lime Juice (optional, cuts the sweetness)

  Optional alchohol

• 2 oz White Rum (or Malibu for extra coconut flavor)

  Optional garnish

• Pineapple wedge

• Maraschino cherry

• Cocktail umbrella

• Wide drinking straw

Instructions 

• Mix the Ingredients: In a mixing bowl, combine the raw cream, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the sugar is fully dissolved and the mixture is smooth

• Pour into Ninja Creami Pint: Pour the mixture into the Ninja Creami pint container. Make sure not to exceed the maximum fill line.

• Freeze: Place the pint container into your freezer and let it freeze for at least 24 hours. This ensures that the mixture is solidly frozen, which is essential for the Ninja Creami to properly process it into ice cream.

• Process in Ninja Creami: After 24 hours, remove the pint container from the freezer. Insert it into the Ninja Creami machine, attach the lid with the paddle, and select the "Ice Cream" function. Allow the machine to process the mixture. This typically takes about 2-3 minutes.

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