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Puerto Rico's Picolada




Source of Recipe


Internet


List of Ingredients




8 ounce pineapple juice
8 ounce coconut cream
6 ounce rum (Bacardi rum)
3 cups of ice cherries slices of pineapple, orange or lime


Recipe



1. In a blender, grind ice while gradually adding the pineapple, coconut cream and rum. Alternatively, use shaved ice. The ice should be thick enough to hold a cherry on top without sinking in.

2. Serve in a tall glass with a straw.

3. Garnish with one cherry and a slice of fruit.