I’m back home.
It’s cold.
The harsh, sober reality of no more days by the pool has hit. The only thing to do now is perfect my piña colada recipe and share it. I hope you’ll mix up a batch too, and enjoy some dreams of sunshine and beaches with me.
What you need:
– 3 ounces rum – you can use cocnut rum, golden rum, white rum, light rum – I like Appleton White Jamaica Rum, but Bacardi, Captain Morgan, Royal Oak Trinidadian Rum and the German Old Guadeloupe are delish too.
– 5 ounces pineapple juice
– 3 ounces coconut cream
– 10-15 ice cubes (or frozen pinapple chunks)
What you do:
Easy peasy: Toss it all into the blender until it’s whipped smooth and frothy. Pour into 2 frosted glasses and garnish with a chunk of frozen pineapple.
(Seriously, 3 shots of rum – you should share, though you don’t have to!)
¡Salud!




After obtaining certification from The Canadian School of Natural Nutrition, Aviva went on to graduate from the Natural Gourmet Institute for Health and Culinary Arts in New York City; a health-supportive chef training program with an emphasis on cooking with whole, unprocessed foods. Aviva has also received specialty pediatric training that has allowed her to support parents of children who are extremely picky and/or resistant eaters.












