Not that great. Then tried with Cream of Coconut instead of the milk, then added more and more ice to the blender. I also tried with the dark Meyers Rum but that just turned it brown. I guess I'm still looking for that perfect pina colada that I had in at a bar in Roatan, Honduras. It was creamy and frozen at the same time. I wish someone could come up with one like that.

Reviewed On: Feb. 2, 2009

Very good and a hit at the party even though it looked like chocolate covered melted ice cream. I needed 3 adjustments: 1) The sauce (which should be doubled) should be made 1st - to give it time to cool enough before pouring over surface. 2) I'd give it an overnight stay in the frige - 3 hours just wasn't enough. While still hard enough - cut into serving squares or else it will look very sloppy. 3) And the sugar should be confectioners only. I remade it with confectioners - huge difference - way better!

Reviewed On: Jan. 26, 2009