½ ripe pineapple, peeled, cored and roughly chopped
250 ml coconut milk
4 shots coconut rum, such as Malibu
2 tbsp icing sugar mixture
2 cups crushed ice
4 tropical-flavoured ice blocks
pineapple wedges and fronds, to garnish
- Put pineapple, coconut milk, rum and sugar in the jug of a blender. Process until pureed. Add ice and pulse until almost smooth.
- Pour pina colada into 4 chilled tall glasses. Garnish with icy poles, pineapple wedges and fronds. Serve immediately.