Piña Colada Recipethis frosty cocktail is a classic that turns any party into a mini vacation. We blend white rum, rich coconut cream, and fresh pineapple for a silky, tropical cocktail guests ask for by name.
About This Piña Colada
Our Long Island summertime staple. The trick is balance: enough coconut to feel luxurious, enough pineapple to stay bright, and cold enough to frost the glass. For events, we pre-chill the mix and blend to order so the texture stays cloud-smooth.
Ingredients
- 2 oz white rum
- 1 oz coconut cream (e.g., Coco López)
- 1 oz heavy cream or coconut milk (for lighter dairy-free)
- 6 oz fresh pineapple juice
- 1/2 cup crushed ice
- Garnish: pineapple wedge + cherry
Steps
- Blend. Add rum, coconut cream, cream (or coconut milk), pineapple juice, and crushed ice to a blender. Blend until smooth and frosty.
- Serve. Pour into a chilled hurricane or tall glass.
- Garnish. Add a pineapple wedge and cherry.
Bar Tips
- Silky texture: crushed ice + high-speed blender.
- Too thick? Splash more pineapple. Too thin? Add a few ice chips.
- Better coconut flavor: stick to real coconut cream, not coconut syrup.
Flavor Pairings
- Add-ins: 0.25–0.5 oz lime for brightness; a dash of Angostura for tiki vibes.
- Food: grilled shrimp, jerk chicken, tropical fruit skewers.
Variations
- Chi-Chi: swap rum for vodka.
- Painkiller-style: add orange juice + grated nutmeg.
- Frozen Light: use coconut milk instead of heavy cream.
- Mocktail: skip rum; add extra pineapple + coconut milk.
Party Batch (8 drinks)
- 2 cups (16 oz) white rum
- 1 cup (8 oz) coconut cream
- 1 cup (8 oz) heavy cream or coconut milk
- 48 oz pineapple juice
Refrigerate the base 4–6 hours. Blend each portion with crushed ice to order (about 1/2 cup ice per drink) for consistent body.
When to Serve
Perfect for beach parties, poolside weddings, and tropical-theme nights. Want us to batch and pour? Hire a bartender. Or plan your shopping list with the Alcohol Calculator.
See our Summer roundup: Summer Cocktail Recipes.
Browse Some Fall Favorites: Fall Cocktail Recipes.
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Clean, lightly grassy white rum keeps the drink bright. For richer depth, split the base with a splash of aged rum.
Yes, swap the heavy cream for unsweetened coconut milk and keep real coconut cream for body.
If it’s too runny add a few ice chips or 0.5 oz coconut cream. Too thick, splash in pineapple juice and re-blend.
Fresh gives brighter acidity and aroma. If using canned, choose “not from concentrate” and keep it very cold.
Absolutely. Chill the base in bottles and blend each round with crushed ice to order so every glass stays frosty.
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