Piña Colada Recipe

Two glasses of piña colada, each with a straw, pineapple slice, and a maraschino cherry. A linen napkin beside them.

You’ll love this piña colada recipe! Pineapple, coconut, and rum make the best tropical drink! And a few simple swaps make it non-alcoholic.

Course Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 497kcal

Author John Kanell

Equipment

Blender
Cocktail glasses

Ingredients

½ cup pineapple juice
¼ cup cream of coconut
3 ounces white rum
2 ounces aged rum
2 cups frozen pineapple chunks
1 cup ice
Pineapple slices and maraschino cherries for garnish

Instructions

In the container of a blender, combine the pineapple juice, cream of coconut, and rums. Add the frozen pineapple and ice. Blend until smooth, about 30 seconds.
Pour into chilled cocktail glasses and garnish with pineapple and a cherry.

Notes

Add a tropical fruit twist. Replace 1 cup of frozen pineapple with frozen mango. Or, swap out the pineapple juice with guava, passionfruit, or mango nectar for even more tropical flavor.
Use frozen pineapple. It helps keep the drink cold but also helps with the creamy milkshake-like texture.
Use cream of coconut. NOT coconut cream. The names are confusing, but they are not interchangeable. Coconut cream will not work in this recipe.
Chill the glasses. This helps keep this tropical cocktail cold and frosty.
Too sweet? Add a splash of fresh lime juice to balance out the flavor.

Nutrition

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