I recently ordered a Pina Colada in a chi-chi Kensington cafe at 4:30 on a Friday afternoon – I was in the mood for one, it happens! – only to be told, a tad too frostily I thought, that cocktails weren’t served before 6:00. We were celebrating for heaven’s sake, and the waitress seemed to be implying that I was some sort of lush. Don’t get me wrong, it’s not the first time that such an accusation’s been lobbed in my general direction, but normally by people with whom my acquaintance extends to more than just the passing of a menu. A menu which, I hasten to add, mentioned nothing about this cocktail curfew.
Now it’s not every day that I crave a Pina Colada, and it happens more often round a Caribbean pool than in the grey of a London summer, but once decided the disappointment of a thwarted craving rankles. And it was rankling still when my friend Richard started pressing me for coconut recipes, which is where the plot thickens.
Richard and some other dedicated souls are embarking on The Three Peaks Challenge to raise money and awareness for the Samantha Dickson Brain Tumour Trust after his friend and colleague Francesco Anstey tragically and unexpectedly died of brain tumour earlier this year, aged just 23. Coconuts, somehow, have become an emblem for the team’s efforts – there’s even talk of having a coconut shy at the top of each mountain – and hence Richard’s request for coconut based help. Which I’m more than happy to give if pottering around in the kitchen gets me out of yomping up a mountain or three.
So I’m having my Pina Colada, as an ice-cream, in a glass. And Francesco, I’m raising that glass to you.
You can find out more about the challenge on facebook or by following @fa3pc on twitter. And if you enjoy this recipe please consider making a donation of whatever size through the just giving page here.
Makes one litre – ish
- 120ml double cream
- 400ml coconut milk
- 240ml milk
- 140ml coconut flavoured rum [I used Malibu]
- 100g caster sugar
- The juice and zest of half a lime
- 1 tsp vanilla paste
- 75ml pineapple juice
- 6 egg yolks
- 10 maraschino cocktail cherries
- 2 tinned pineapple rings
Whisk the egg yolks in a heatproof bowl. Combine the cream, milk, coconut milk, pineapple and lime juices, sugar and vanilla paste in a pan and heat to simmering point whilst stirring. Add a ladleful of the hot liquid to the eggs, whisking all the while. Add the egg mixture back into the pan and cook on a gentle heat with constant stirring for five minutes, until thickened enough to coat the back of a spoon. Remove from the heat, cool, and then refrigerate until completely chilled.
Whilst the mixture chills chop the cherries into small pieces, and pineapple rings almost to a pulp. What happens next will depend on the instructions for your ice-cream maker, but you’ll need to set the mixture churning and then five minutes before the end of the churning / chilling time add the cherries, pineapple and grated lime zest. Transfer to a sealable container and freeze overnight.
Any remaining pineapple and cherries can be used to garnish the ice-cream, cocktail style. Paper parasols optional.
Eat within one month, if you can wait that long.