Piña Colada
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Piña Colada – This drink is the epitome of summer time! Each sip will transport you to tropical paradise. Pineapple, coconut, and rum. What else could you need? This delicious adult drink is easy to turn into a virgin treat that is great for the whole family.
Did anyone else order Piña Coladas much more often as kids than as adults? No? Just me? Without the rum, of course! I would always order a virgin Piña Colada at restaurants. It’s slushy, sweet, creamy, and comes with bonus snacks on the rim! Now I’m starting to wonder why I don’t order Piña Coladas as much as I should anymore.
We’ve been having some great weather which had me craving something frozen. A refreshment you can’t quite get any other way! As I combed through my drink list, I realized I was missing this classic cocktail. My cravings have, once again, inspired magic on the blog today! This recipe for Piña Colada is so easy, it’s fresh, and tastes identical to what you’d get in a restaurant.
Ingredients
- Pineapple cubes – Frozen. You can get a bag from the freezer section, or chop up a fresh pineapple and freeze the pieces for at least 3 hours before starting.
- Pineapple juice – Want to add more tropical flavor? Substitute this with mango, guava, passionfruit, peach, orange, or tangerine.
- Coconut cream – Canned. Make sure to get the full fat cream rather than lite cream or coconut milk.
- Rum – White rum blended into the Piña Colada and, optional, dark rum to float on top.
- Cherries – I used maraschino for garnish.
How to make Piña Colada
- Blend: Add the frozen pineapple, pineapple juice, coconut cream, and white rum to a blender. Start on low speed and slowly move up to high speed. Blend until completely smooth.
- Serve: Divide the Piña Colada into two glasses. Top each serving with 1/2 oz dark rum. Garnish with a maraschino cherry and pineapple wedge.
How to dice a pineapple
- Slice the bottom and top off of the pineapple and stand it up straight securely on the flat bottom.
- Using a sharp knife, start at the top of the pineapple and slice down to the bottom of the pineapple, cutting off the skin. Move your knife with the curves of the pineapple.
- Slice off any eyes remaining after the skin is gone. Cut 1/2″ – 1″ thick slices off the side of the pineapple until you get to the core. Turn the pineapple and continue to slice off the sides. Discard the core.
- Chop the slices into 1/2″ – 1″ cubes.
Place the pineapple into a large freezer bag. Seal the bag, and flatten out the pineapple pieces into a single layer. Freeze for at least 3 hours before continuing with this recipe.
Do I have to use rum?
A Piña Colada using spirits other than rum may be blasphemy in the eyes of some, but, who cares? You make it however you like! Light spirits such as vodka or silver tequila would be ideal for this drink. You can use gin, however the heavy juniper flavor may not be complimentary here.
Looking for an extra boost of pineapple flavor? Try pineapple rum! You can even make this blended drink virgin with no alcohol at all.
What can I do with leftovers?
I wrote this recipe to make only two Piña Coladas at a time. This drink is best enjoyed freshly blended and unmelted. I suggest, if you’re buzzing these up for a crowd, to keep your stash of pineapple in the freezer and only blend up a few at a time.
If you end up with some leftover in the blender, don’t worry! I also wrote this recipe using frozen pineapple to create slushiness rather than ice. This means your Piña Colada become watery! Keep that leftover cocktail in the fridge for 1-2 days.
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Piña Colada
Ingredients
- 3 cups pineapple (cubed and frozen)
- ¼ cup pineapple juice
- ¼ cup coconut cream
- 3 ounce white rum
- 1 ounce dark rum (optional)
- maraschino cherries (for garnish)
- pineapple wedges (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Blend: Add the frozen pineapple, pineapple juice, coconut cream, and white rum to a blender. Start on low speed and slowly move up to high speed. Blend until completely smooth.
- Serve: Divide the Piña Colada into two glasses. Top each serving with 1/2 oz dark rum. Garnish with a maraschino cherry and pineapple wedge.
Equipment
Notes
- If you have leftover cocktail it will last in the fridge 1 to 2 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
