A classic Piña Colada has pineapple, coconut, and rum blended or shaken with ice until frosty and delicious.
Servings 4 cocktails
- 15 ounces coconut cream (see note 1)
- 6 ounces white rum (3/4 cup, see note 2)
- 2 ounces simple syrup (1/4 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
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.
- 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.
Serving: 1cocktail | Calories: 586kcal | Carbohydrates: 43g | Protein: 5g | Fat: 37g | Saturated Fat: 33g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 18mg | Potassium: 570mg | Fiber: 5g | Sugar: 30g | Vitamin A: 114IU | Vitamin C: 97mg | Calcium: 41mg | Iron: 4mg