- Prep: 15 min
- Cook Time: –
- Total: 15 min
- Serving: 12
Pina Colada stores well in the refrigerator.
- 1, 14 ounce can creme of coconut
- 1, 8 ounce can crushed pineapple
- 1 fifth bottle Myer's Dark Rum
- 2, 46 ounce cans pineapple juice
- Mix thoroughly all ingredients to blend the creme of coconut, then chill until ready to use.
- To serve: Put ice cubes in blender, about 4 cups and mix with 2 12 cups of mix. Serve with short straws and cherries for garnish.