It’s been a while since I’ve contributed a recipe here on ABM. I’m so excited to share my favorite recipe for a Piña Colada. This drink is probably the world’s and also my most favorite mixed drink.
Sadly, it’s easy to have a bad one, but I’ll show you how easy it is to have a great one in the comfort of your own home! The Piña Colada was originally invented in 1954 by bartender Ramón Marrero at the Caribe Hilton in San Juan, Puerto Rico. This is my adaptation of the drink from my book, Mod Cocktails.
Pina Colada, serves 1
1 1/2 ounces aged rum
1 1/2 ounces coconut cream
1 1/2 ounces pineapple juice
1 pineapple, for vessel
pineapple corer
coconut flakes, for garnish
orchid, for garnish (optional)
cocktail umbrella, for garnish
blender
First, let’s make the coconut cream. I know most people just use straight coconut cream from the can. My best-kept secret, which I guess won’t be a secret anymore, is mixing coconut cream and coconut milk.
Doing this really brings out the best coconut flavor possible in the drink. Just using coconut cream is sometimes just too sweet and also not as coconut-y or creamy as I want it to be. I know, seems strange considering it’s called coconut cream.
This is an extra but easy step, but I promise it will be so worth it! Combine 1 (15 ounce) can of Coco López Cream of Coconut with 7 ounces full-fat unsweetened coconut milk in a small saucepan. Stir over low heat until combined. Let cool completely before using.
You can store this in a container in the fridge for up to two weeks and adding a shot of rum will keep the shelf life a little bit longer. It will harden, so when you want to use it just take it out and let it come to room temperature.
This is a 2:1 ratio. If I want to make a lot of coconut cream because I think I’m going to be drinking Piña Coladas every day (no judgments) or I’m making them for friends, by all means, do 2 cans of Coco López to 1 can coconut milk.
That will make 5 1/2 cups of coconut cream. To make this recipe I only needed a little, so I split it in half. Just wanted to add this in here in case you’d rather make more to have on hand. Piña Coladas all day, every day.
I love to hollow out a pineapple to serve my Piña Colada in. The drink tastes better when it’s served in a fruit vessel, right? Plus, you can freeze the pineapple rings, use some in the drink or juice it for fresh pineapple juice. If you don’t want to go through the hassle, you are more than welcome to serve it in whatever glass your heart desires.
To hollow out the pineapple for your vessel, cut off the top of the pineapple. Then use the corer to remove the inside by pushing down and turning it. When you reach close to the bottom, pull the corer out.
If you’re unsure about how close you are to the bottom, you can do it in two steps. You just don’t want to puncture the bottom because we can’t have our Piña Coladas leaking. The core will remain in the middle and I usually just cut it out and discard it.
Next, we can build our Piña Colada. Start by adding your pineapple juice, homemade coconut cream and rum to your blender pitcher. I threw in a few pieces of fresh pineapple for extra flavor.
Blend with 6-8 ounces of ice and then pour into your pineapple vessel or glass of your choosing. Garnish with coconut flakes, an edible orchid and a drink umbrella.
Sip and enjoy. Now, that’s a drink! This is my go-to Piña Colada recipe. It’s equal parts which makes it not too strong, very balanced and easy to remember. Making a simple tweak to coconut cream really brings the coconut flavor of this drink out and brings it to the next level.
I used pineapple rum but using your favorite aged rum is also acceptable. Serving it in a pineapple makes the drink look so festive and fun for summer.
I know we’ve all been stuck at home for some time now. We might not be able to go on our dream summer vacations that we all had planned. At least we can have a vacation in a glass at home.
I hope this pretty drink and my spin on the classic Piña Colada will bring you all some joy and inspiration to get creative with making drinks at home. If you feel like making a boozy popsicle, I made these Piña Colada Popsicles awhile back too. Cheers, everyone! xo Natalie
P.S. Check out 40 Fun Cocktails to Make at Home for more recipes!
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Ingredients
- 1 ½ ounces aged rum
- 1 ½ ounces coconut cream
- 1 ½ ounces pineapple juice
- 1 pineapple (for vessel)
- pineapple corer
- coconut flakes (for garnish)
- orchid (for garnish (optional))
- cocktail umbrella (for garnish)
- blender
Equipment
- Blender
- pineapple corer (optional)
Instructions
- First, let’s make the coconut cream. I know most people just use straight coconut cream from the can. My best-kept secret, which I guess won’t be a secret anymore, is mixing coconut cream and coconut milk. Doing this really brings out the best coconut flavor possible in the drink. Just using coconut cream is sometimes just too sweet and also not as coconut-y or creamy as I want it to be. I know, seems strange considering it’s called coconut cream.
- This is an extra but easy step, but I promise it will be so worth it! Combine 1 (15 ounce) can of Coco López Cream of Coconut with 7 ounces full-fat unsweetened coconut milk in a small saucepan. Stir over low heat until combined. Let cool completely before using. You can store this in a container in the fridge for up to two weeks and adding a shot of rum will keep the shelf life a little bit longer. It will harden, so when you want to use it just take it out and let it come to room temperature.
- I love to hollow out a pineapple to serve my Piña Colada in. The drink tastes better when it’s served in a fruit vessel, right? Plus, you can freeze the pineapple rings, use some in the drink or juice it for fresh pineapple juice. If you don’t want to go through the hassle, you are more than welcome to serve it in whatever glass your heart desires.
- To hollow out the pineapple for your vessel, cut off the top of the pineapple. Then use the corer to remove the inside by pushing down and turning it. When you reach close to the bottom, pull the corer out. If you’re unsure about how close you are to the bottom, you can do it in two steps. You just don’t want to puncture the bottom because we can’t have our Piña Coladas leaking. The core will remain in the middle and I usually just cut it out and discard it.
- Next, we can build our Piña Colada. Start by adding your pineapple juice, homemade coconut cream and rum to your blender pitcher. I threw in a few pieces of fresh pineapple for extra flavor. Blend with 6-8 ounces of ice and then pour into your pineapple vessel or glass of your choosing. Garnish with coconut flakes, an edible orchid and a drink umbrella.
This looks so good! I don’t drink anymore, but I think it would be pretty easy to turn it into a mocktail by subbing the rum for Seedlip. ?
xoKaelen | Darling Marcelle
Love a pina colada! I’ve found that it you want it a little less rich it works great to use the kind of coconut milk made as a milk substitute!
Nothing wrong with using the whole fruit! Just strain the juice before using if you do blend it with the core.
This looks delish! Do you have any suggestions to make this non-alcoholic? Other than just cutting the rum, is there something you might suggest that will also offset the sweetness of the drink?
These are delicious!!! This will be my go-to drink for awhile!
Where is the vessel from? So cute!