The Best Piña Colada Recipe

Classic rum-based pineapple cocktail

Course Drinks

Cuisine Puerto Rican

Keyword cocktails, pina colada, pineapple, rum

Prep Time 5

Total Time 5

Servings person

Calories 516kcal

Author Natalie Jacob

Cost $5

Equipment

Blender

Ingredients

1 ½ ounces aged rum
3 ounces coconut cream
6 ounces pineapple juice

Instructions

Add your rum, cream of coconut, and pineapple juice to a blender.
Add your ice and blend just until the ice is crushed and slushy. Serve immediately with garnishes of your choice and enjoy!

Notes

Tips for Making Piña Coladas

Try using pineapple rum for an extra dose of pineapple flavor.
Serving a Piña Colada in a hollowed out pineapple makes the drink look so festive and fun for summer.
If you think Piña Coladas are too sweet, try adding some lime juice into the drink before blending as that will cut the sweetness with a tart lime flavor.

Try this secret to make your Piña Coladas extra delicious:

Our best-kept secret is mixing coconut cream and coconut milk.

Doing this really brings out the best coconut flavor possible in the drink as just using cream of coconut is sometimes too sweet and also not as coconut-y or creamy.

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.

Nutrition