So for our last recipe this month, I thought it would be fun to do a very popular tropical fruit-filled drink and I also wanted to do another smoothie recipe since those are my favorite. Luckily for me, I was also able to find a recipe for this drink in the Stardew Valley cookbook while I was looking for drink recipes to make.
Similar to the previous drink from this game that we made a couple weeks ago, to obtain this in game, you are required to complete all the steps necessary to get to Ginger Island and then, to be able to obtain the pina colada, you will first need to find 10 golden walnuts to unlock the west side of the island and then you will need 20 more golden walnuts unlock your island farm and then you will need to find another 20 walnuts to then unlock the resort so that you can start inviting guests over from the town. Then, once Gus decides to take a working vacation, he takes up residence at the island bar, allowing you to finally purchase the pina colada.
There actually isn’t (yet) a recipe in game for you to be able to craft it whenever but with the official Stardew Valley cookbook, you will be able to make it in real life. We’ve taken a look at a couple of other recipes in the book, but I highly recommend getting a copy if you like fun and delicious recipes whether you are a fan of the game or not!
Though, I did make some changes to the recipe since I added the extra step of making the coconut cream from scratch. But since we needed the coconut water and shells, I didn’t want to waste the coconut meat.
Speaking of which, for the leftover shredded coconut, you can eat it as is, or you can toast it for 20 minutes at 325 deg F to make a tasty topping for your yogurt, ice cream, or a whole bunch of things.
In addition, for any of the leftover coconut cream, keep it stored in the refrigerator for up to 7 days and you can use it to make more pina coladas or you can use it in a whole bunch of different recipes.
But regardless if you make your coconut cream from scratch or buy it in a can, either should make your pina colada delicious enough to enjoy on a hot summer day or even when you’re caught in the rain.
Ingredients:
- 1 small ripe Pineapple (about 3 1/2 lb)
- 4 coconuts (for its water, flesh, and shells to make cups)
- Some coconut cream (we’ll be making it from scratch but you can substitute it with 1 can of unsweetened coconut cream)
- Some coconut water from the coconuts (substitute with 1 1/2 cups of coconut water)
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup lime juice (from about 3 limes)
- 2/3 cup of rum (white or dark rum works, you can also substitute it with more coconut water for a non-alcoholic version )
- 2 cups ice cubes
Special Equipment:
- Blender/Food Processor
Step 1: Prepare Pineapple
First, we’ll prepare the fruit. So, on a cutting board, turn the pineapple on its side and use a sharp knife to cut off the top and bottom of the fruit. Stand the pineapple upright on the board and follow the natural shape of the fruit to cut away the rind. Use a small knife to carefully cut away any brown “eyes” left behind.
Quarter the pineapple lengthwise, then cut each quarter in half lengthwise again to create 8 long wedges. Cut away the tough part of the core on each wedge, then slice the wedges crosswise into 1 1/2-inch pieces. And you should get about 5-6 cups of pineapple pieces in total.
Then, place these into a freezer bag or spread the pineapple pieces on a large baking sheet if you have room and freeze until solid.
Step 2.1: Crack Open & Drain Coconut
While we wait for this to freeze, we’ll prepare our coconut cream and coconut water, so grab your coconuts and a screwdriver or thin, sharp knife and poke a hole through two of the eyes of the coconut.
Drain the water into a bowl and set this aside for later. Then, with a serrated knife or hand saw, cut each of the coconuts in half. If you’re having a bit of difficulty, you can also give your coconut a strong tap using the back of a cleaver, or a sturdy knife all the way around the circumference of the coconut a couple of times and it should eventually crack in half.
If you wish to keep the side with the eyes intact, you can just cut the coconut in half without removing the water. Just make sure to have your bowl ready to catch any of the remaining liquid.
Step 2.2: Remove & Blitz Coconut Flesh
Next, separate the coconut flesh from the shell using a knife or a spoon, or alternatively, you can bake them for 20 minutes at 325 deg F to make it easier to remove.
Then once the coconut flesh is separated, set the shells aside to use as cups and then to a food processor or blender, add in the coconut flesh and blitz it into small pieces. Add in about 1 1/2 or 2 cups of water and continue to blend this to make coconut milk.
Step 2.3: Separate Liquid from Shredded Coconut
Then, once the flesh has been processed completely, place the blended coconut through a nut bag or a couple of layers of cheesecloth and squeeze out all of the liquid into a bowl.
Pour this liquid into a jar and set it aside in the fridge for 2 to 3 hours so that the cream separates from the water and rises to the top.
Step 3: Make Condensed Coconut Cream
Once your cream is ready to use, in a medium saucepan over medium heat, combine the coconut cream, sugar, and salt. Whisk this until the mixture is smooth and then bring it to a gentle simmer, stirring frequently and scraping down the sides of the saucepan occasionally, and cook this until it reduces by about half and thickens to a consistency similar to maple syrup about 30 to 45 minutes, with the color going from milky white to a translucent grayish pink.
Once that’s done, transfer the condensed coconut cream to a small bowl and let it thicken even more while it cools.
Step 4: Combine Ingredients in Blender
Once you’re ready to make your drink, add the frozen pineapple to a blender or food processor, along with your condensed coconut cream, the coconut water, lime juice, rum or more coconut water, and ice cubes and blend until very smooth.
You might need to do this in a couple of batches depending on the size of your blender. And you can adjust the amount of ingredients to your preferences.
Step 5: Garnish Drink & Serve
Then when the texture is to your liking, pour the Piña Colada mixture into the coconut shells, if using (or into tall glasses). Garnish with a cocktail umbrella and a straw, and your Piña Colada is ready to drink.