Sunshine-yellow piña coladas

10 minutes

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  • ½ cup litchi juice
  • 300 g pineapple
  • 4 Bacardi rum shots
  • ½ cup coconut milk
  • 2 crushed ice handfuls
  • Desiccated coconut, to garnish
  • Fresh mint, to garnish

Place all the ingredients in a blender except the desiccated coconut and mint and blend until smooth, adding enough crushed ice until you reach your desired consistency. Garnish with desiccated coconut and fresh mint and serve immediately.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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