Ingredients

For the syrup

  • 1 15-ounce can coconut cream, preferably Coco López
  • ¾ cup (6 ounces) pineapple juice
  • 3 ounces lemon juice
  • 3 ounces lime juice
  • ½ cup (4 ounces) superfine sugar
  • 9 dashes Angostura bitters

For the colada

  • 2 ounces spiced rum
  • 1 or 2 dashes Angostura bitters
  • Nutritional Information
    • Nutritional analysis per serving (1 serving)

      2126 calories; 147 grams fat; 130 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 176 grams carbohydrates; 10 grams dietary fiber; 133 grams sugars; 16 grams protein; 24 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 drink, plus extra syrup

Preparation

  1. To make the syrup, pour coconut cream, pineapple juice, lemon juice, lime juice, sugar and bitters into a blender with 1/2 cup (4 ounces) water. Blend until smooth, about 1 minute. Transfer syrup to a separate container. You will have far more than you need, enough for about 4 coladas.
  2. To make the colada, pour 4 ounces ( 1/2 cup) colada syrup and the rum into a blender with about 1 1/2 cups ice. Purée until colada is thick but can still be poured, a minute or more. Pour into an appropriate vessel, such as a ceramic coconut shell, and sprinkle surface with a dash or two of bitters. Serve with a straw snipped to rise 2 to 3 inches above lip of vessel.

Dining and Cooking