Carmen Aboy Valldejuli

Piña Colada

Preparation info
    • Difficulty

      Easy

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About

Ingredients

A

  • 1 can (15 ounces) Cream of Coconut
  • 4 cups (32

Method

  1. Mix thoroughly ingredients included in A and set in refrigerator.
  2. Serve in highball glasses over ice cubes, or frappé in electric blender, and spoon into cocktail glasses.