When we talk about old-school cocktails, the Pina Colada is the Kingpin! Celebrating the epic bromance between Mr Coconut and Mr Pineapple. These two have been besties for ages!

  • 2/3 Cup Coconut Milk
  • l Cup Diced Pineapple
  • ½ Cup Fresh Pineapple Juice
  • 150ml White Rum
  • ½ Cup Vanilla Ice Cream
  • Some Pineapple Slices for Garnishing
  • Coconut Flakes for garnishing (optional)

  • l Kiwi Catering Whipped Cream Dispenser (1000ml)
  • 2 Kiwi Catering Cream Chargers

  1. Combine the diced pineapple with half of the juice in a bowl.
  2. Add the rum and blend the ingredients well.
  3. Place the mixture into the fridge for 2 hours to allow the ingredients to infuse.
  4. Blend the coconut cream with the left over syrup and vanilla ice cream at maximum speed for l minute, then strain the contents.
  5. Place the mixture into a whipped cream dispenser, charge it with two cream chargers and place the cream dispenser in the fridge for an hour to cool.
  6. Serve the pina colada in a chilled cocktail glass; add some pure coconut cream to the glass then release the pineapple mixture on top and stir. Finally garnish with some fresh pinapple slices and flaked coconut.