Raspado de Piña Colada
Perhaps piña coladas are cliché, but there’s a reason why they’re still very popular: because pineapple and coconut make a perfect combination. I’ve never been much of a coconut person myself, but my sister absolutely loves them and would always get a virgin piña colada when we went to the beach. Holding a large green coconut that was bigger than her head, she would position herself on a chair, fixing her hair or hat and imagining she was a glamorous movie star. She would then carefully sip through the straw as slowly as she could, but always managed to finish drinking the coconut water within a few minutes. This recipe is for her.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature.
Step 2
Put the syrup, coconut milk, rum, and 3 cups of the pineapple in a blender and blend until smooth. Let chill completely.
Step 3
For each serving, put about 2 tablespoons of the remaining pineapple in a serving dish or glass. Fill halfway with shaved ice, add 2 tablespoons pineapple, then top with shaved ice. If you have pineapple left over, place it on top. Drizzle 6 to 8 tablespoons of the syrup over the top and garnish with the coconut. Serve immediately.
