Piña Cholada

by Mikuna Foods

Who says you can’t nourish while you imbibe? Meet our first ever Chocho Protein boozy beverage (it’s delicious without the rum too!). This Piña “Cholada” recipe from Erica Lovelace is vegan, gluten-free, and only takes 5 minutes to make. Serves two in stemless wine glasses, or four in full-sized coupe glasses. Cheers!

Equipment needed: 

  • Blender
  • Milk foaming device
  • Microplane
  • Glass measuring cup
  • Optional: stand mixer with whipping attachment

Ingredients for the piña colada base:

  • 3 cups of frozen pineapple
  • 1 frozen banana
  • ½ cup of coconut water
  • ¼ cup of coconut milk, full fat and unsweetened
  • ½ cup of Vanilla Chocho Superfood Protein
  • 2 tablespoons of coconut sugar
  • 3 fl. oz. of single-origin white or silver rum
  • 4 ice cubes, of ½ cup of crushed ice

Ingredients for the coconut foam and garnish:

  • 1 cup of coconut milk, full fat and unsweetened
  • 3 tablespoons of water or coconut water to thin the foam out
  • Fresh nutmeg
  • Fresh pineapple chunks and leaves

Directions for the piña colada base:

  1. Shake the coconut milk can to distribute the fat.
  2. Blend the frozen banana, pineapple, coconut water, sugar, and coconut milk, Chocho Protein, and rum for approximately 2 minutes.
  3. Taste the components of the mixture and adjust if needed.
  4. Give a final blend with the ice cubes.
  5. Pour into 2 stemless wine glasses, or into 4 coupe glasses.

Directions for the coconut foam:

  1. Shake the coconut milk can to distribute the fat.
  2. Pour 1 cup of coconut milk into a glass measuring cup.
  3. Thin the mixture with 3 tablespoons of water.
  4. Run the milk foaming device for 3 minutes to introduce air and make it fluffy.
  5. Pour on top of the finished piña colada mixture and top with freshly shaved nutmeg, pineapple chunk garnish, or pineapple leaves, and enjoy responsibly!

Tips for making for a crowd: 

  • Slice and freeze the bananas in advance.
  • Purchase frozen pineapple from the store.
  • Mix the entire piña colada base in advance, store in the freezer, and ‘revive’ with fresh ice on site.
  • Make the coconut foam in a batch using a stand mixer and a whipping attachment.


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