Last month when we visited Hawaii we stayed at the Disney Aulani Resort. It was beyond amazing. (We were so lucky, my sister and brother-in-law have a Disney timeshare and they were so generous to invite us to go with them.) One of our favorite things that we enjoyed at the resort was the Passionfruit Piña Coladas or the Likikó I-ladas. They were beyond decadent and amazing.
I knew that I wanted to remake this cocktail because it was so delicious. I hardly ever drink piña coladas, but a beach vacation definitely calls for one. One of the changes that I wanted to have was to mix mango with the passionfruit since I have a hard time finding passionfruit puree here in our city. I love the way it turned out and the mango gives it even more of a tropical touch.
I also like to add lime to my piña coladas. They really brighten the drink and add a nice flavor to the tropical fruit.
One of my other favorite things to add to a piña colada is a splash of dark rum as a floater. I love the flavor of sweet dark rum, but using it in a drink like this would be far too heavy. It’s perfect with the light rum and adding the splash of dark rum is just enough.
AuthorloulousucreCombine the chopped mango and the passionfruit juice in a blender and liquify. Pour into a small bowl and cover. Refrigerate for at least 1 hour.
In a blender, combine the frozen pineapple, creme de coconut, unsweetened coconut milk, lime juice, and ice. Blend until just combined. Place the blender pitcher in the freezer for 20-30 minutes until it just starts to harden.
In a tall glass, pour about 2 tablespoons of the mango-passionfruit puree in the bottom of the glass. Top with a splash of the dark rum.
Re-blend the piña colada mixture and pour over the mango-passionfruit-rum. Top with another splash of the dark rum. Garnish with a lime wedge.
Ingredients
Directions
Combine the chopped mango and the passionfruit juice in a blender and liquify. Pour into a small bowl and cover. Refrigerate for at least 1 hour.
In a blender, combine the frozen pineapple, creme de coconut, unsweetened coconut milk, lime juice, and ice. Blend until just combined. Place the blender pitcher in the freezer for 20-30 minutes until it just starts to harden.
In a tall glass, pour about 2 tablespoons of the mango-passionfruit puree in the bottom of the glass. Top with a splash of the dark rum.
Re-blend the piña colada mixture and pour over the mango-passionfruit-rum. Top with another splash of the dark rum. Garnish with a lime wedge.
Enjoy!
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