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Piña Colada is a refreshing summer co*cktail perfectly suited for any occasion. Made with only four simple ingredients, this Puerto Rican co*cktail features frozen pineapple and cream of coconut blended to frozen perfection with white and topped with dark rum float.
If you love tropical co*cktails, make my Coconut Mojito and Painkiller.
Table of Contents
What is Pina Colada?
Did you know that Piña Colada co*cktails have only been in existence since 1954?! I’m not sure how anyone enjoyed themselves at the beach before then. When I’m catching some rays by the water, I like to do so with a creamy, frozen Piña Colada. It was first created by a bartender, Ramon Marrero Perez, in Puerto Rico back in ’52, and I’m so grateful for that man!
There are so many frozen co*cktails to choose from, but the Piña Colada has withstood the test of time and remained a favorite for beach goers, vacationers, and summer-lovers alike. And don’t worry, you don’t necessarily need to be at the beach to enjoy one of these boozy frozen delights!
With only four ingredients needed to create the most perfect, classic-tasting Piña Colada. It’s a wonder why so many restaurants charge upwards of $10 for a single glass. Save some money and make this recipe at home instead of wasting it at a tiki bar on a pre-mix and rum co*cktail!
This simple recipe is sweet without being overly so, and has rich pineapple and coconut flavors that almost mask the rum entirely. If you like Piña Coladas and getting caught in the rain… Then this is the recipe for you!
Ingredients In Piña Colada
Frozen Pineapple Chunks – For the absolute best results, chop and freeze your own fresh pineapple. It adds fresh, sweet, and natural juicy pineapple flavor. Freezing the pineapple also cuts down on the amount of ice you’ll need, that way the drink won’t be as diluted.
Cream of Coconut – Make sure you’re using cream of coconut, not coconut milk or coconut cream. It’s sweet and meant for frozen co*cktails. My favorite brand of cream of coconut to use is Coco Lopez or Goya!
White Rum – White rum, like Bacardi, is always a good choice when blending Piña Coladas. To make things even more authentic, though, use Puerto Rican aged rum, like Don Q, for spicier and more flavorful results.
Dark Rum – Dark rum is just used in this recipe as a floater, which is entirely optional. I highly recommend it, though! It perfectly balances out the white rum and adds a little bit of spice to an otherwise sweet drink.
See the recipe card below for the full list of ingredients and instructions.
How to Make a Piña Colada
Start by cutting and freezing the pineapple chunks. For the best cutting method, follow my instructions on How to Cut a Pineapple.
Divide cut pineapple into portions in separate zip-top freezer bags and freeze them for at least 3 hours.
When ready to make the Piña Colada, combine frozen pineapple, cream of coconut, some ice, and white rum. Blend everything (except for the dark rum floater) until smooth.
Be sure to add just enough ice, approximately 1-2 cups when using frozen pineapple.
Divide the mixture among the glasses evenly and carefully pour dark rum over the top.
Don’t forget to garnish! When you have a fun, frozen drink like this, it’s a crime not to add a garnish or two. Pineapple chunks, pineapple leaves, or maraschino cherries are all adorable toppings. Oh – and of course, mini umbrellas!
Tips For Best Results and Variations
- You can prepare the pineapple ahead of time. Portion the chunks into several bags and use the bag as needed. Pineapple chunks will last in the freezer for up to 2 months if you don’t open the bag. That’s why it’s best to portion it into several bags.
- For the absolute best results, you will need to put in a little extra time. If you want to avoid using too much ice and diluting the flavor, freeze Piña Colada twice. First, blend the frozen pineapple, cream of coconut, and white rum together until all smooth. Then, either place the pitcher bowl into the freezer if it’s safe, or transfer the mixture into a freezer-safe container and freeze it for 1-2 hours. Then, blend it all together again, and if you feel like you need to, add only about a cup of ice. This will give you the strongest and most vibrant flavor.
- If you want even more tropical flavor, add some frozen bananas!
- Do you love more fruity flavor? Add frozen or fresh strawberries to the blender for a fun, fruity twist.
- For even more coconut flavor, use coconut rum instead of white rum. And if you want it stronger, use 90 proof coconut rum.
Try More Tropical co*cktail Recipes
- Strawberry Margarita
- Rum Punch
- Rum Drinks You Should Try
- Bahama Mama
- Mai Tai
DID YOU MAKE THIS RECIPE?PLEASE leave a 🌟star rating!Let me know how you liked it by leaving the 📝commentbelow or share and tag me on social media@willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Pina Colada Recipe
Piña Colada is a refreshing summer co*cktail with only four simple ingredients, frozen pineapple, cream of coconut, white rum, and dark rum float.
5 from 2 votes
PrintSave Rate
Course: co*cktail, Drinks
Cuisine: Puerto Rican
Prep Time: 5 minutes minutes
Freeze time (optional):: 2 hours hours
Total Time: 5 minutes minutes
Servings: 4 (serves 4-6)
Calories: 438kcal
Author: Lyuba Brooke
Ingredients
- 8 oz frozen pineapple chunks
- 8 oz cream of coconut
- 8 oz white rum (or Puerto Rican aged rum)
- 2 oz dark rum floater
US Customary – Metric
Instructions
Pineapple:
If you need instructions to cut pineapple, check out my post and a video on How To Cut A Pineapple.
Divide pineapple chunks into about 8 oz. portions and freeze for at least 3 hours. (A whole pineapple will give you 3-4 8 oz. portions.)
Pina Colada:
For the easiest and fastest Pina Colada, add all the ingredients into the blender, except for the dark rum floater, and add 3-4 cups of ice. Blend it well until all smooth.
Divide the mixture among the glasses and carefully pour 1/2 oz. of dark rum on top.
Garnish with pineapple chunks, pineapple leaves, or maraschino cherries as you wish.
Pina Colada Version 2:
For absolutely best results, you will need to put in a little extra time but this version will have the strongest and brightest flavor.
First, blend frozen pineapple chunks, cream of coconut, and white rum together until all smooth.
Place the mixer pitcher into the freezer (if it's freezer-safe) or transfer the mixture into a freezer-safe container and freeze for 1-2 hours.
Then, blend it all together again and if you feel like you need to, add about a cup of ice. This will give you the strangest and most vibrant flavor. (But note that it will give you less servings because there will be less ice.)
Notes
Tips and Variations:
- You can prepare the pineapple ahead of time. Portion the chunks into several bags and use the bag as needed. Pineapple chunks will last in the freezer for up to 2 months if you don’t open the bag. That’s why it’s best to portion it into several bags.
- For the absolute best results, you will need to put in a little extra time. If you want to avoid using too much ice and diluting the flavor, freeze Piña Colada twice. First, blend the frozen pineapple, cream of coconut, and white rum together until all smooth. Then, either place the pitcher bowl into the freezer if it’s safe, or transfer the mixture into a freezer-safe container and freeze it for 1-2 hours. Then, blend it all together again, and if you feel like you need to, add only about a cup of ice. This will give you the strongest and most vibrant flavor.
- If you want even more tropical flavor, add some frozen bananas!
- Do you love more fruity flavor? Add frozen or fresh strawberries to the blender for a fun, fruity twist.
- For even more coconut flavor, use coconut rum instead of white rum.
Nutrition
Calories: 438kcal | Carbohydrates: 47g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 30mg | Potassium: 63mg | Fiber: 3g | Sugar: 43g | Vitamin A: 33IU | Vitamin C: 27mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
Originally published on Will Cook For Smiles in June 2021.
ABOUT LYUBA
I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...
