Ingredients:

  • 1 cup (150 g) Frozen Pineapple Chunks
  • 4 fl oz (120 ml) Cream of Coconut (e.g., Coco Lopez)
  • 2 fl oz (60 ml) Full-Fat Coconut Milk (or filtered water)
  • 1 Tbsp (15 g) Natural Peanut Butter (smooth or crunchy)
  • 1 Tbsp (15 g) Roasted & Salted Peanuts (whole)
  • 4 fl oz (120 ml) Aged Dark Rum (Optional, split between 2 servings)
  • 5 fl oz (15 ml) Fresh Lime Juice
  • 1 cup (120 g) Small Ice Cubes or crushed ice
  • Maraschino Cherries & Pineapple Leaves, for garnish

Instructions:

  1. Measure Ingredients: Use a jigger or electronic scale to ensure all liquids (rum, coconut milk, cream of coconut, lime juice) are measured precisely.
  2. Load the Blender (Liquids First): Place all the liquid ingredients (Coconut Milk, Cream of Coconut, Rum (if using), and Lime Juice) into the high-powered blender jug first. This aids the blending process.
  3. Add Solids: Add the frozen pineapple chunks, the whole roasted peanuts, the peanut butter, and finally, the ice cubes. Note: Adding ice last prevents the liquid from freezing solid at the bottom of the jug.
  4. Initial Blend: Secure the lid tightly. Start the blender on the lowest setting for 10 seconds to begin crushing the ice and peanuts.
  5. Achieve Velvety Texture: Increase the blender speed to high and blend continuously for 30–45 seconds, stopping only once to scrape down the sides with a rubber spatula if necessary. The mixture should be thick, smooth, and uniformly pale beige/yellow.
  6. Adjust Consistency: If the mixture is too thick, add 1 fl oz (30 ml) of extra coconut milk or water and blend briefly. If it is too thin, add a few more frozen pineapple chunks or a handful of ice and blend quickly.
  7. Pour and Garnish: Divide the finished Peanut Colada evenly between the two serving glasses. Garnish spectacularly with a maraschino cherry and a fresh pineapple wedge or leaf. Serve immediately.