The Fourth of July is behind us but don't worry – we have another holiday right around the corner. Is it as big as the Fourth? No, of course not. However, it is still a fantastic excuse to gather at a bar and celebrate the summer with friends. National Piña Colada Day is July 10th and it embodies much of what defines the summer in one beautiful beverage.
Perfect for the patio? Of course. Refreshing on a rooftop? Yep. Boss on the beach? Absolutely. Summer scents and tropical tastes? You know it. Pineapple, coconut and rum? Check, check and check.
We may not know who invented this classic – three different bartenders have claimed to be the creator (and two worked at the same bar) – but we do know that it's one of the finest ways to enjoy a fantastic summer day with friends.
Image and recipe courtesy of Rhubarbarians
- 1 cup Pineapple juice
- ⅓ cup White rum
- ⅓ cup Coconut cream
- 16 to 20 Ice cubes
- Pineapple wedge and maraschino cherries for serving (optional)
Blend pineapple juice, rum, and coconut cream in a blender. Add ice and blend until frothy, but still icy. Pour into glasses and garnish with a pineapple wedge and cherries. Cheers!
Image and recipe courtesy of The Bowery Beer Garden
- 2 oz. Malibu
- 1.5 oz. Coconut milk
- 1.5 oz. Pineapple
- 1 oz. Lychee juice
- 1 oz. Banana liqueur
Shake all ingredients in a cocktail shaker and serve in a tall glass over ice.
Image and recipe courtesy of Divas can Cook
- 12 oz. Frozen strawberries in syrup, slightly thawed
- 2 cups DOLE Canned Pineapple Juice
- 15 oz. Cream of coconut
- ½ cup Half and half
In a blender, puree strawberries (add a bit of water if needed). Place pureed strawberries in a bowl and set aside. Rinse out blender and set aside. In a pitcher, stir together pineapple juice, cream of coconut, and half and half. Pour pineapple mixture into blender. Fill blender with enough ice so that it comes to the same height with the pineapple mixture. Blend until slushy in texture.
To serve, add about a half-inch to an inch of strawberry puree to the glass. Pour the pineapple mixture into the center of the glass. If desired, gently swirl the mixture to create more defined streaks. Serve immediately.
Image and recipe courtesy of Cooking Classy
For the cupcakes:
- 1 2/3 cups All-purpose flour
- 1 1/2 tsp. Baking powder
- 1/8 tsp. Baking soda
- 1/4 tsp. Salt
- 1/2 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 2 large Eggs
- 1/3 cup Canned coconut milk (strain)
- 1/3 cup Pineapple juice (from can of crushed pineapple)
- 1/4 tsp. Coconut extract
- 1 cup well-drained Canned crushed pineapple
For the buttercream frosting:
- 1 cup butter, softened (preferably 3/4 cup unsalted 1/4 cup salted)
- 2 Tbsp canned coconut milk
- 3/4 tsp coconut extract
- 3 1/2 cups powdered sugar
- 3/4 cup sweetened shredded coconut
- 12 maraschino cherries and fresh pineapple wedges (optional)
To make the cupcakes:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners and then set aside. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment (preferably an attachment that constantly scrapes mixing bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter and sugar until pale and fluffy. Mix in eggs one at a time. In a liquid measuring cup stir together coconut milk, pineapple juice and coconut extract. Add 1/3 of the flour mixture to the butter-sugar mixture and mix on low speed until nearly combined, then add in 1/2 of the coconut milk mixture and mix until nearly combined. Repeat process with flour and milk mixtures once more, then mix in last 1/3 of the flour mixture (again mixing only until nearly combined – there should still be some flour streaks). Fold in crushed pineapple, being careful not to over-mix the batter. Divide batter among prepared muffin cups, filling each nearly to the top. Bake in preheated oven until toothpick inserted into center comes out clean (about 19 to 23 minutes). Cool in muffin tin several minutes, then transfer to a wire rack to cool completely. Once cool, frost with coconut buttercream (instructions below), sprinkle shredded coconut over top, and garnish with a maraschino cherry and a small pineapple wedge if desired.
For the coconut buttercream:
In the bowl of an electric stand mixer fitted with the paddle attachment whip butter until light and fluffy. Add in coconut milk, coconut extract and 1 cup of the powdered sugar. Mix until combined, then add remaining powdered sugar and whip until light and fluffy (if needed you can add in a little more coconut milk or more powdered sugar to reach desired consistency).