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Chocolate Pina Colada

Author: Jacques Torres Chocolate


1 can light coconut milk
1 can coconut water
1 cup Jacques Torres Classic hot chocolate powder
Rum to taste
Ice as needed
Fresh pineapple, peeled, cored


  • Heat the coconut milk and water and whisk in the hot chocolate mix.
  • Bring to a boil and cook for about 30 seconds, whisking constantly, until all of the chocolate has melted and the mix is fully combined.
  • Remove from the heat and cool in the refrigerator until cold.
  • Place the cold hot chocolate, rum, pineapple to taste and ice in a blender and blend until slushy.
  • Pour into glass and serve.
Serves 4