Tiki Torched Piña Colada


  1. Grill pineapple slices over medium heat 6 to 8 minutes or until lightly charred, turning occasionally.
  2. Cut 2 of the slices into wedges. Set aside. Coarsely chop remaining pineapple.
  3. Place chopped pineapple, coconut milk, pineapple juice, rum, and sugar in blender container; cover. Blend on high speed until smooth. Add ice; blend until slushy.
  4. Pour into beverage glasses. Garnish with grilled pineapple wedges.


  • 3/4 cup Ascend® Juice, Pineapple
  • 4 cups ice, crushed
  • 1 medium pineapple(s), whole, peeled, cored, cut into 1/2 thick slices
  • 1/2 cup rum, light
  • 1/2 cup Silver Source® Sugar
  • 1 can Thai Kitchen® Coconut Milk, (13.66 ounces)