Pina Colada
5 min
1 Servings
Hard
Instructions
Ingredients:
2 ounces white rum
1 ounce coconut cream
1 ounce heavy cream (optional for extra richness)
1 ½ ounces pineapple juice
½ ounce lime juice (freshly squeezed)
½ ounce simple syrup (optional, adjust to taste)
1 cup crushed ice
Garnish:
Pineapple wedge
Maraschino cherry
Toasted coconut flakes (optional)
Instructions:
Combine Ingredients:
In a blender, add the white rum, coconut cream, heavy cream (if using), pineapple juice, lime juice, simple syrup, and crushed ice.
Blend Until Smooth:
Blend on high speed for 15–20 seconds, or until the mixture is smooth and frosty.
Serve:
Pour into a chilled hurricane glass or large tulip glass.
Garnish:
Top with a pineapple wedge, maraschino cherry, and a sprinkle of toasted coconut flakes if desired.
Notes:
Coconut Cream vs. Coconut Milk:
Be sure to use cream of coconut (like Coco López) for the signature sweetness and texture. Coconut milk is thinner and less sweet.
Blender Tip:
Using crushed ice rather than whole cubes makes blending smoother and prevents over-dilution.
Variations:
Swap white rum for aged rum for a deeper, oakier flavor. For a frozen twist, add a scoop of vanilla ice cream. Want it non-alcoholic? Just skip the rum and enjoy a tropical mocktail!
The Piña Colada hails from Puerto Rico and was officially declared the island’s national drink in 1978. Created in the 1950s, its name means “strained pineapple,” reflecting its fresh, tropical roots.
Ingredients
- white rum
- coconut cream
- heavy cream
- pineapple juice
- lime juice
- syrup
- crushed ice
- pineapple wedge
- Maraschino cherry
- toasted coconut.
Equipment Needed
- blender
- jigger
- cutting board
- juicer
- tulip glass
- skewer
- peeler
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