Pina Colada has been tried, tasted and amended by so many different people over the years, that every barman or mixologist will have their own recipe, slightly different from the next. I have developed mine, influenced by the ina garten recipes, over the years. I use 2 parts Malibu (or any coconut liqueur),1 part Navy Rum,1 part white rum,1 part white crÃ¨me de cacao and 1 part coconut milk. How can I remove the coconut aspect of my version and make it more fruity and crunchier at the same time? Please don’t suggest lime or lemonade, I am already bored of it.