Piña Colada with Toasted Coconut

There are certain foods that you simply have to be in a good mood to have—Piña Coladas are one of them. With a frosty Piña Colada in my hand, I am instantly transported to a sunny vacation, no matter where I am or what time of year it is. Colada Shop, one of my D.C. favorites, inspired this toasted coconut topping—a genius move that I think far surpasses a wedge of pineapple or a maraschino cherry as my piña garnish of choice.

Serves 4.

·      1 cup white rum—such as Bacardi

·      1 ¼ cup cream of coconut—such as Coco Lopez

·      1 ¼ cup pineapple juice

·      ½ cup sweetened shredded coconut

·      4 cups ice

Optional garnish

·      1/3 cup dark rum—such as Goslings

1.     Add the shredded coconut to a pan over medium-low heat. Toast, tossing occasionally, until golden brown, about 5 minutes. Set aside.

2.     Add 4 cups of ice to a high-powered blender. Add the white rum, cream of coconut, and pineapple juice to the blender. Blend on high until creamy and completely smooth.

3.     Divide the blended mixture between four old fashioned glasses and top with a sprinkle of toasted coconut. Add a dark rum floater if you like. Serve cold.