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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
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
- 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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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
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.
