Creamy Piña Colada Cocktail

Why You’ll Love This Recipe

• It is rich, creamy, and packed with tropical pineapple and coconut flavor.
• The cocktail comes together in one blender in only 5 minutes.
• Exact proportions create a thick, smooth drink that is easy to sip.
• It is simple to customize as a zero-proof drink or with fresh pineapple.

Grocery List

• Produce: Fresh pineapple wedges for garnish
• Dairy: None required; cream of coconut is coconut-based and dairy-free
• Pantry: White rum, 100% pineapple juice, sweetened cream of coconut, crushed ice, and maraschino cherries

Full Ingredients

For the Piña Coladas

• 4 fluid ounces (1/2 cup) white rum, preferably chilled to 40°F or colder
• 4 fluid ounces (1/2 cup) 100% pineapple juice, chilled to 40°F or colder
• 3 fluid ounces (6 tablespoons) sweetened cream of coconut, stirred well before measuring
• 2 cups crushed ice, about 10 ounces by weight

For Garnishing

• 2 small fresh pineapple wedges
• 2 maraschino cherries, drained

Step-by-Step Instructions

Step 1: Chill the glasses

Fill two 12- to 14-ounce hurricane glasses, tulip glasses, or large stemmed glasses with ice water. Let them stand for 3 minutes while you measure the cocktail ingredients. Chilling the glasses helps the blended drink remain close to its ideal serving temperature of 32°F to 35°F.

Step 2: Prepare the coconut and pineapple ingredients

Stir the sweetened cream of coconut thoroughly before measuring because the coconut solids and syrup can separate in the container. Shake the pineapple juice well. For the coldest, thickest cocktail, both ingredients should be chilled to 40°F or colder before blending.

Step 3: Add the liquids to the blender

Pour 4 fluid ounces of white rum, 4 fluid ounces of pineapple juice, and 3 fluid ounces of sweetened cream of coconut into the blender jar. Adding the liquids first helps the blender blades move freely and prevents pockets of coconut cream from sticking beneath the ice.

Step 4: Add the crushed ice

Measure exactly 2 cups of crushed ice and add it to the blender. Crushed ice blends more evenly than large cubes and produces a creamy, finely textured cocktail without requiring excessive blending.

Step 5: Blend until creamy and smooth

Secure the blender lid and blend on low speed for 10 seconds to begin breaking down the ice. Increase to high speed and blend for exactly 30 seconds, or until the mixture is pale, thick, and completely smooth. If any visible ice remains around the sides, stop the blender, scrape down the jar, and blend on high for an additional 10 seconds.

Step 6: Pour, garnish, and serve

Empty the ice water from the glasses and dry the rims. Divide the Piña Colada evenly between the two chilled glasses. Garnish each drink with one pineapple wedge and one maraschino cherry. Serve immediately while the cocktail is thick, frosty, and between approximately 32°F and 35°F.

Pro Tips

• Use cream of coconut, not plain coconut cream: Cream of coconut is a sweetened cocktail ingredient. Unsweetened canned coconut cream will produce a much less sweet drink and is not a direct substitute.
• Chill the liquid ingredients: Cold rum and pineapple juice keep the ice from melting too quickly, giving the cocktail a thicker consistency.
• Use 100% pineapple juice: Its bright acidity balances the rich coconut cream better than a sweetened pineapple drink or nectar.
• Add liquids before ice: This helps the blender create an even vortex and reduces the chance of unblended ice pieces.
• Serve right away: A blended Piña Colada begins to separate and thin as soon as the ice melts.

Variations

• Zero-proof Piña Colada: Replace the 4 fluid ounces of rum with 4 fluid ounces of chilled coconut water. Blend and garnish as directed.
• Fresh-pineapple version: Replace the pineapple juice with 1 cup of chilled fresh pineapple chunks and reduce the crushed ice to 1 1/2 cups. Blend on high for an additional 15 seconds.
• Dark rum float: Blend the cocktail with 3 fluid ounces of white rum, then slowly pour 1 fluid ounce of dark rum over the finished drinks, using 1/2 fluid ounce per glass.

Storage & Make-Ahead

For advance preparation, combine the rum, pineapple juice, and cream of coconut in an airtight jar and refrigerate at 40°F or colder for up to 24 hours. Shake the mixture vigorously before blending it with the crushed ice. Do not add the ice until serving time. A finished Piña Colada is best enjoyed immediately, but leftovers can be frozen in a sealed container for up to 1 week. Let the frozen mixture stand at room temperature for 10 minutes, then reblend it on high for 15 seconds before serving.

Nutrition (per serving)

Calories: 360 kcal | Carbs: 39g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Fiber: 0g | Sugar: 36g | Sodium: 35mg | Cholesterol: 0mg