Thai Piña Colada

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So excited to finally share this recipe for a Thai Inspired Pina Colada!! If you’re looking for summer drink inspo, or drinks you can make in a big batch, you are in the right place! Last year I made a visit to Kalaya, a thai restaurant in Philadelphia whose Chef was awarded the 2023 James Beard Award Best for Best Chef Mid-Atlantic. There, I tried a thai inspired Pina Colada, and became so obsessed I just knew I needed to try it at home. I was also really intrigued by the viral Brazilian Limeade so this drink is a a combo of both.This recipe combines the flavors you know and love in Thai cuisine like lemongrass and kaffir lime leaves with tropical coconut, lime and pineapples for a drink that is sure to impress anyone. It’s basically a BOUGIE Pina Colada.

So whether you’re headed to a BBQ for the 4th of July or hanging at the pool this summer, everyone will love this creamy, delicious drink! This is the blender I used and here are the glasses.

Also an FYI, the consistency of this drink is not as frozen and slushy like- its more akin to a creamy Brazilian limeade. You can find the key ingredients (lemongrass, galangal, kaffir lime leaves) by visiting your local Asian market (ie H-Mart, etc). Galangal is usually in the frozen section and if you cannot find it, sub it with a small piece of ginger! You can also add a tiny amount of fresh turmeric root to this, or fresh coconut! SO many options- have fun with it!

Hope you love it!!

Thai Piña Colada

Thai Piña Colada

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SERVES: 6
PREP TIME: 10
COOK TIME: 0
TIME: 10
The Chutney Life

Ingredients


  • 3 Whole limes peeled (be sure to remove as much of the thick white part as you can) and zest the limes (for garnish) before peeling)

  • 4 inch piece of Galangal

  • 3 large Kaffir Lime Leaves

  • 2 inch piece of Lemongrass, smashed and chopped

  • 2 cups ice water

  • 16 oz bag of frozen pineapple chunks (roughly 3 cups)

  • 15 oz can of Coco Lopez

Directions

  1. In a high speed blender combine the peeled limes, with kaffir lime leaves, galangal, lemongrass, and 2 cups ice cold water. Blend on high speed for 30 seconds until completely smooth.
  2. Strain this mixture through a mesh sieve, discard the pulp, and add the strained liquid  back to the blender along with the  frozen pineapple chunks, 2 cups ice, and one can of Coco Lopez.
  3. Blend until smooth. The consistency of this drink is not slushy or frozen like  most pina coladas (it's closer to a Brazilian Limeade), so fill your glasses with ice, pour the drink on top, sprinkle each with lemon zest and enjoy!

 

Notes

Visit your local Asian market (ie H-Mart, etc) to find the key ingredients such as lemongrass, galangal, kaffir lime leaves!

HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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