This pina colada recipe is made with rum, cream of coconut, and pineapple, and couldn’t be easier. We also think it’s even better than the classic.
This boozy, creamy pina colada is what we’re sipping all summer long. The frozen concoction features two types of rum (yeah, baby, two types of rum!), cream of coconut, and pineapple. With one of these in hand, you won’t even mind getting caught in the rain.–Angie Zoobkoff
- 3 ounces pineapple juice
- 2 ounces cream of coconut such as Coco Lopez
- 1 ounce light rum or more, to taste
- 1 ounce dark rum or more, to taste
- 1 ounce canned unsweetened coconut milk
- 3 tablespoons canned crushed pineapple preferably packed in juice
- 3 cups ice cubes
- 2 Maraschino cherries for garnish (optional)
- 2 pineapple wedges for garnish (optional)
- Pop 2 cocktail glasses in the freezer to chill while you are making the drink.
- In a blender, combine the pineapple juice, cream of coconut, light and dark rums, coconut milk, crushed pineapple, and ice and blend until smooth.
- Pour the pina colada between the 2 cocktail glasses. If desired, garnish each glass with a cherry and pineapple wedge. Serve immediately.
Recipe Testers’ Reviews
This makes a very good pina colada. I haven’t had one of these in years, but this definitely brought back memories of the some of the very best ones I have previously experienced. The only suggestion I have is that the drink is not very sweet and if your preference is for a sweeter version, another ounce or so of Coco Lopez will take the sweetness up a notch. The recipe makes 2 generous drinks.
This a nice and pretty much classic pina colada. It’s on the sweeter side but also has good pineapple and lots of coconut flavor. Probably a touch more pineapple is more to my taste but overall the recipe works. These are light on alcohol with 1 oz per drink. For a boozier drink (my preference), I’d use 2 oz. of each kind of rum.
I threw this pina colada recipe together very quickly and it was a big hit with the family. Everyone thought it had a smooth texture and a great taste. I made it with 1 ounce booze and all of us added more rum to the drink after a few sips. I would suggest at least doubling the amount of rum. If you prefer not to taste the alcohol, then leave the recipe as is. The recipe was easy to follow and the great flavor is well worth the effort. It’s definitely unlike other pina coladas I’ve had!
This pina colada recipe is dangerously simple to make. All the flavors of the Caribbean in one glass. It comes together in about 10 minutes. I shared this with a friend on a very hot day and it was so refreshing. It’s a good thing that I only bought enough rum for the recipe as we were ready to have a couple more!
Want to be transported to a tropical paradise? This pina colada cocktail will do the trick. Just minutes to prepare, the combination of the pineapple, rum and coconut will have you dreaming of your next Caribbean vacation! Make sure to whip up ingredients for a while in the blender to make sure it’s frothy smooth. You don’t want pieces of ice stopping the flow up the straw. I’d go ahead and make a double batch. Delicious!
This pina colada almost tasted like a “light” version of the usual rich and delicious coconut goodness that I equate with this classic drink. It reminded me of melted snow cone or, dare I say, a slurpee! Perhaps more cream of coconut and substituting frozen pineapple and therefore adding less ice would have made it richer. If you’re going for “light” this recipe is perfect as is.
Originally published July 21, 2017