Burnt Pineapple Pina Colada

Can you even think of a Pina Colada without breaking into song? I’ll leave that with you, my pleasure….


½ Pineapple, cut into chunks, plus extra to garnish

170ml Coconut Cream

60ml Coconut Milk, full fat

220ml White Rum

60ml Dark Rum

60ml Lime Juice

Cocktail umbrellas, maraschino cherries and lime wedges to serve.


1. The day before you want to serve, heat the grill or BBQ to high and cook the pineapple until lightly charred. Cool and freeze on a tray. Once frozen, tumble into a bag and freeze overnight.

2. The next day, add all the ingredients to a blender and blend until smooth. Taste and adjust the lime as you like.

3. Divide between 4 glasses, garnish as garishly as you like and serve.