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A classic Piña Colada has pineapple, coconut, and rum blended or shaken with ice until frosty and delicious.

Two piña coladas garnished with pineapple and cherries.

Creamy, sweet, and delicious, a Piña Colada is the ultimate tropical cocktail. It might be the first thing you order pool-side at the bar of your next all-inclusive resort.

But why wait? A good Piña Colada has exactly what you think it does: coconut cream, pineapple, rum, and simple syrup. It’s easy to blend or shake with ice, and the paper umbrella is totally optional.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Piña Colada Recipe

Recipe ingredients

Labeled ingredients for Piña Coladas.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Coconut cream: Look for coconut cream (thick and unsweetened), not cream of coconut (syrupy and very sweet).
  • Rum: For even more flavor, substitute coconut rum such as Malibu brand.

Step-by-step instructions

  1. To a blender, add coconut cream, rum, simple syrup, frozen pineapple, and ice cubes.
A blender with white liquid being mixed in it.
  1. Blend until smooth, about 1 to 2 minutes, scraping down the sides of the blender as needed. Pour into a hurricane glasses and garnish with pineapple slices and maraschino cherries.
Building a piña colada in a hurricane glass.

Recipe tips and variations

  • Yield: This recipe makes 4 blended piña coladas.
  • Glassware: The ideal glass for a piña colada is a poco grande glass (shown above). It’s a similar shape to a hurricane glass but has a longer stem and a smaller cup.
  • Over the top: Dreaming of vacation? Get a little crazy and top your piña colada with whipped cream and toasted coconut, too.
Two piña coladas garnished with pineapple and cherries.

Recipe FAQs

Can I use coconut milk instead of coconut cream for a piña colada?

No, coconut milk doesn’t have the same texture/thickness as coconut cream. You can try to compensate with more ice, but this will be dilute the overall flavor of the cocktail.

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More rum cocktails to try

Two Piña Coladas on a counter.

Piña Colada

A classic Piña Colada has pineapple, coconut, and rum blended or shaken with ice until frosty and delicious.
Author: Meggan Hill
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Servings 4 cocktails
Course Drinks
Cuisine American
Calories 586

Ingredients 

  • 15 ounces coconut cream (see note 1)
  • 6 ounces white rum (¾ cup, see note 2)
  • 2 ounces simple syrup (¼ cup)
  • 16 ounces frozen pineapple chunks (about 3 cups)
  • 8 ounces ice (about 2 cups)
  • 4 slices pineapple for garnish
  • Maraschino cherries for garnish, optional

Instructions 

  • To a blender, add coconut cream, rum, simple syrup, frozen pineapple, and ice cubes.
  • Blend until smooth, about 1 to 2 minutes, scraping down the sides of the blender as needed. Pour into a hurricane glasses and garnish with pineapple slices and maraschino cherries.

Notes

  1. Coconut cream: Look for coconut cream (thick and unsweetened), not cream of coconut (syrupy and very sweet).
  2. Rum: For even more flavor, substitute coconut rum such as Malibu brand.
  3. Yield: This recipe makes 4 blended piña coladas.
  4. Glassware: The ideal glass for a piña colada is a poco grande glass (shown above). It’s a similar shape to a hurricane glass but has a longer stem and a smaller cup.
  5. Over the top: Dreaming of vacation? Get a little crazy and top your piña colada with whipped cream and toasted coconut, too.

Nutrition

Serving: 1cocktailCalories: 586kcalCarbohydrates: 43gProtein: 5gFat: 37gSaturated Fat: 33gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 18mgPotassium: 570mgFiber: 5gSugar: 30gVitamin A: 114IUVitamin C: 97mgCalcium: 41mgIron: 4mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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