Cooking with Alison

Pina Coladas from Scratch (and How to Choose and Open a Coconut)

In Drinks, How-To on December 30, 2011 at am

When I saw fresh coconuts on sale at the grocery store, I was inspired to make pina coladas from scratch.  I must admit that removing the white coconut flesh from the brown shell was labour intensive, but it was a fun challenge.

When choosing a young and fresh coconut, you want a large and heavy coconut that makes sloshing sounds when you shake it.  This means that there is a lot of water on the inside, which is what you want.  Don’t buy a coconut if it has mold in or around the black spots (called eyes) that can be found on one end of the coconut.

To open a fresh coconut, place the coconut on its side on your cutting board so that the stem and the eyes are pointing to the left and right, respectively.  Hold one end of the coconut in place with one hand and very carefully, use a machete or cleaver to cut off the other end of the coconut using a few swift downward chops at a 45 degree angle to the coconut.  You want to try to shave off layers of the end of the coconut until you can easily pierce a hole into the exposed flesh using the corner of you knife.  Then pour the coconut water into a large measuring cup.  To crack open the coconut, you could try using the back (blunt end) of a heavy cleaver and whack the middle of the coconut until it cracks in half.  (Note that there are many different ways to drain and open a coconut, so if you are uncomfortable with this method, do a google search for other methods.)  Use a spoon or a sharp paring knife to separate the white coconut flesh from the brown shell.

Pina Colada Recipe

white flesh and water from 1 large, young coconut

1 1/2 cups of fresh pineapple or 1 can of pineapple rings

granulated white sugar to taste (I used 1/3 cup)

rum to taste

ice cubes

Place the coconut water in a measuring cup and top it up to 1 1/2 cups with water and place into a blender.  Add the coconut flesh, pineapples, and sugar and puree everything together until very smooth.  Squeeze the mixture through at least 3 layers of cheesecloth into a pitcher.  Chill through in the refrigerator.  Then blend in ice cubes if desired, add sugar and rum to taste and serve.

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  1. I usually do not write many remarks, however i did some searching and
    wound up here Pina Coladas from Scratch (and How to Choose and Open a Coconut) | Cooking
    with Alison. And I do have 2 questions for you if it’s allright. Could it be only me or does it seem like a few of these comments appear like they are left by brain dead folks? 😛 And, if you are posting at other online social sites, I would like to follow everything fresh you have to post. Could you make a list of all of your communal sites like your twitter feed, Facebook page or linkedin profile?

    • Hi there! haha Yes, some of the comments appear to be spam 🙂 I haven’t had a chance to go through and delete all of them. It would be great if you subscribed to my food blog. You can do so on the bottom of the home page. That way you will receive an email whenever I post something new. I also have a twitter feed that can be found on the bottom of the home page as well, but I have to admit that I have not updated twitter in a Very Very long time. Thanks again for your comment 🙂

  2. Oh my goodness! Amazing article dude! Thank you so much, However I am encountering problems with your RSS.
    I don’t know the reason why I am unable to subscribe to it.
    Is there anybody getting similar RSS issues? Anyone who knows the solution
    can you kindly respond? Thanks!!

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