Today, July 10, is National Piña Colada Day, which means it's time to honor the drink made by blending coconut cream, pineapple juice, white rum and ice, which was invented in San Juan, Puerto Rico in 1954 — 70 years ago! Katie Stilo, TODAY's food stylist and culinary producer, is here to do just that — with three creative twists on the tropical cocktail: a piña colada dip, chocolate colada and piña colada ice pops. Now close your eyes, take a sip (or bite) and let yourself be transported to a breezy beach with your toes in the sand.
One thing about a dip is that not one single person can resist it if there’s one on the table. For me, it’s a non-negotiable if I'm hosting any gathering of three or more people to have one. If you’re looking to cool off but still get your dip fix this summer, try my spin on the tropical cocktail.
This is the mudslide's coconutty cousin. Combining the lusciousness of creamy coconut with sweet and rich chocolate creates the perfect cocktail to enjoy poolside (or porchside). If you’re looking to bump up the booze, an extra rum floater is always encouraged.
Take a break from the heat and cool off with these tropical ice pops. Feel free to have fun with the flavors and use fresh mango instead. For added crunch, coat the pops in toasted coconut at the end. These pops will have you saying “Heat wave who?”
