A classic Piña Colada has pineapple, coconut, and rum blended or shaken with ice until frosty and delicious.
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
Recipe ingredients
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
- 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.
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.
Recipe FAQs
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
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Pirate Punch
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Hurricane Cocktail
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Hemingway Daiquiri
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Mojito
Piña Colada
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
- 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.
- 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.
Nutrition
