Have a hankering for a cool refreshing drink after working hard prepping the garden for spring? With that can of evaporated milk from your pantry, you can whip up Charlotte Rymph’s take on a tropical favorite, a deliciously refreshing “Pina Colada.”
- 1 can (12 oz.) evaporated milk
- 1 can (14 oz.) coconut cream
- 1 cup pineapple juice
- 1 T. rum extract (may use 2 T. rum)
- 6 cups ice cubes, divided
- Pineapple wedges and maraschino cherries for garnish
Place evaporated milk, coconut cream, pineapple juice and rum extract in blender container. Cover. Blend until well combined. Pour mixture into pitcher. Refrigerate until ready to use. To serve, place half of beverage and 3 cups of ice in blender container. Cover. Blend until smooth. Pour into serving glasses. Repeat with remaining beverage and ice. Garnish with pineapple wedges and maraschino cherries. Yield 9 servings.
Charlotte Rymph, Monterey, Ind.