Enjoy exotic cocktails using TIANA Coconut Cream
For making the fabulous cocktails we recommend you to use TIANA Premium Coconut Cream
which is a thick, rich cream with a delicious taste that will make your cocktails very enjoyable.
There are various classic recipes for making delicious Pina Coladas
Pina Colada
Ingredients:
30 ml TIANA coconut cream
45 ml Bacardi
120 ml Pineapple juice
15 ml Malibu
15 ml sugar syrup
1 cup ice cubes
Put all ingredients into a blender or food processor and blend until smooth.
How to make sugar syrup for our TIANA exotic cocktails
This is the most practical way of sweetening a drink. Since the sugar is already dissolved it does not need lengthy stirring to blend it into a cold drink. To make sugar syrup, pour equal quantities of sugar and water (6 tablespoons of each is a sensible amount) into a small saucepan and bring to the boil, stirring to dissolve the sugar, then boil for 1-2 minutes without stirring. Sugar syrup can be stored in the refrigerator in a sterilised bottle for up to 2 months.
Pina Colada Cocktail
Ingredients:
2 measures TIANA coconut cream
4-6 crushed ice cubes
2 measures white rum
1 measures dark rum
3 measures pineapple juice
Fresh pineapple wedges, to decorate
Put the ice cubes into a blender or food processor; add white and dark rum, pineapple juice and coconut cream. Blend until smooth. Pour into a tall glass and decorate with pineapple wedges.
Strawberry Colada
Put 4-6 ice cubes into a blender or food processor, add 3 measures golden rum, 4 measures pineapple juices and 1 measure TIANA Coconut Cream. Blend until smooth.
Piña Colada
Ingredients:
2 measures of TIANA coconut cream
Cracked ice
1 measure of white rum
2 measures of pineapple juice
To decorate
Strawberry slice
Mango slice
Pineapple slice
Serves 1
Put some cracked ice, the rum, coconut cream and pineapple juice in a cocktail shaker. Shake lightly to mix. Strain into a large glass and decorate with the slices of strawberry, mango and pineapple.
Blue Hawaiian Cocktail
Ingredients:
1 measure TIANA coconut cream
Crushed ice
1 measure of white rum
½ measure of blue Curacao
2 measures of pineapple juice
To decorate
Pineapple wedge
Serves 1
Put some crushed ice in a blender and pour in the rum, blue Curacao, pineapple juice and coconut cream. Blend at high speed for 20-30 seconds. Pour into a chilled cocktail glass and decorate with a pineapple wedge.
Banana Royal Cocktail
Ingredients:
1½ measures TIANA coconut cream
Crushed ice
3 measures of pineapple juice
1½ measures golden rum
½ measure double cream
1 ripe banana
To decorate
Grated coconut
Serves 1
Put some crushed ice in a blender and add coconut milk, pineapple juice, rum, cream and banana. Blend at high speed for 15-30 seconds, until smooth and creamy. Pour into an old-fashioned glass and sprinkle with grated coconut.
Serenade Cocktail
Ingredients:
½ measure TIANA coconut cream
6 ice cubes, crushed
1 measure white rum
½ measure Amaretto di Saronno
2 measures pineapple juice
To decorate
Pineapple slice
Serves 1
Put half of the ice in a blender and add rum, Amaretto, coconut cream and pineapple juice and blend for 20 seconds. Put the remaining ice in a tall glass and pour cocktail over it. Decorate with a slice of pineapple and drink with a straw.
Tropical Dream Cocktail
Ingredients:
1 tablespoon TIANA coconut cream
1 measure white rum
1 measure Midori
1 tablespoon pineapple juice
3 tablespoons orange juice
3-4 ice cubes
½ measure crème de bananas
½ fresh banana
To decorate
Banana wedge, unpeeled
Serves 1
Pour the white rum, Midori, coconut cream, pineapple juice, orange juice and ice cubes into a blender. Blend for about 10 seconds. Add the crème de bananas and the fresh banana and blend for a further 10 seconds. Decorate with the wedge of banana and drink through a straw.
Juliana Blue Cocktail
Ingredients:
1 measure TIANA coconut cream
Crushed ice
1 measure gin
½ measure Cointreau
½ measure blue Curacao
2 measures pineapple juice
½ measure fresh lime juice
1-2 ice cubes
To decorate
Pineapple slice and cocktail cherries
Serves 1
Put some crushed ice in a blender and pour in the gin, Cointreau, blue Curacao, pineapple and lime juices and coconut cream. Blend at high speed for several seconds until the mixture has the consistency of soft snow. Put the ice cubes in a cocktail glass and strain the mixture on to them. Decorate with a pineapple slice and cocktail cherries. Serve with straws.
Road Runner Cocktail
Ingredients:
1 measure TIANA coconut cream
6 cracked ice cubes
2 measures vodka
1 measure Amaretto di Saronno
To decorate
Grated nutmeg
Serves 1
Put the cracked ice in a cocktail shaker and add the vodka, Amaretto and coconut cream. Shake until frost forms, then strain into a cocktail glass. Sprinkle with a pinch of grated nutmeg.
Chi Chi Cocktail
Ingredients:
1 measure TIANA coconut cream
2 measures vodka
4 measures pineapple juice
6 ice cubes, crushed
To decorate
Pineapple slice and cocktail cherry
Serves 1
Put the vodka, coconut cream, pineapple juice and crushed ice in a blender and process until smooth. Pour into a tall glass and decorate with a slice of pineapple and a cherry.
Ananas and Coco Cocktail
Ingredients:
1¼ measures tequila gold
¾ measure coconut syrup
1 large chunk fresh pineapple
1¼ measures pineapple juice
Crushed ice
To decorate
Pineapple wedge
Serves 1
Put the tequila, coconut syrup, pineapple chunk and juice in a blender. Add a handful of crushed ice, blend for 20 seconds then pour into a wine goblet. Decorate with a pineapple wedge.
Coco Loco Cocktail
Ingredients:
1 measure TIANA coconut cream
¾ measure white rum
¾ measure tequila
½ measure vodka
2 measures fresh lemon juice
3 cracked ice cubes
To decorate
Lemon rind spiral and cocktail cherries
Serves 1
Pour the rum, tequila, vodka, coconut cream and lemon juice into a blender. Mix for 15 seconds. Put the ice cubes in a large goblet and pour the cocktail over them. Decorate with a lemon rind spiral and cherries and drink with a straw.
To learn more about TIANA Premium coconut cream, click here
To buy TIANA coconut cream, click here
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