National Pina Colada Day!
Did you know that yesterday was National Pina Colada Day? Well, I’m sure you’re not alone, no one that I know knew except for me. So in honor of the day I decided I’d whip something up.
If you read a recent post of mine for Coconut Encrusted Scallops with Banana Colada Sauce you’ll know how much I love the stuff.
In fact, as a little girl my family would always go away for the Christmas Holidays to either Florida or Puerto Rico. So every year we would have lots of virgin Pina Colada’s. I grew to love them so much and of course having spent quality time with my family (Mom, Dad, and two sisters) during the holidays and someplace tropical, I have very fond memories of Pina Colada’s.
When I finally reached the age of 21 I could have a juiced up Pina Colada but for some reason it just didn’t do it for me. I love what I grew up with and adding the Rum ruins it for me. However, in the recipe that I’m going to share with you, feel free to add some Rum if you like.
Since it’s summer I thought I’d make a Pina Colada Granita, which is a type of Italian dessert, similar to sorbet or frozen flavored ice. The ingredients are simple and quick to put together. I’ve just added a touch of lime which I think lends a special touch.
I would suggest making this a day ahead of time to insure that it gets done in time for serving. I’m on vacation and made it yesterday planning to have it ready by dinner time but whether it was the freezer where we’re staying or the altitude it took longer than normal.
Follow these simple steps and guaranteed you’ll be in Pina Colada and Granita heaven. This cool refreshing treat is just what the doctor ordered on a hot summers day. Oh and one other thing, you can use this technique to make any type of Granita that you desire.
Pina Colada Granita
1 1/4 cups water
2/3 cups sugar
1 (13.66 oz.) can unsweetened coconut milk (2 cups)
1/2 cup pineapple juice
Juice and zest of 1 lime
Make a simple syrup by adding the water and sugar in a saucepan, bring to a simmer and cook until the sugar dissolves.
Remove the pan from the heat, allow to cool, and then stir in the coconut milk.
Add the pineapple juice, lime juice and zest and blend.
Pour the granita mixture into a wide and shallow container. Cover with foil and freeze for 1-2 hours until the edges are frozen.
Take container out of the freezer and scrape the ice with a fork as though you were shredding it.
At this point you will only be able to do the edges since the center will still be gushy. Place back into the freezer and continue to repeat this method every half hour to an hour until the entire mixture has frozen and you have been able to scrape it into tiny ice crystals creating your Granita.
Serve in a fancy glass with a slice of lime and if desired add a splash of rum. YUM!!!
Here are some links to other Pina Colada recipes that you might like to try: