This is a classic tropical cocktail made with rum, pineapple and coconut milk. Originating in Puerto Rico during the 1950s, its name is Spanish for strained pineapple.

Ingredients

4 ounces unsweetened pineapple juice
2 ounces light or gold rum
2 ounces cream of coconut
½ cup crushed ice
pineapple spear

Preparation

Combine all ingredients except pineapple spear in a blender.

Cover and process at medium speed until smooth, about 15 seconds.

Pour into a chilled glass and garnish with pineapple spear.

Variations

Chi-Chi: substitute vodka for rum.
Nutty Colada: substiture amaretto for rum.
Sneaky Colada: omit rum and add ¼ cup pineapple juice, ½ ounce cream of coconut and ¼ cup crushed ice.