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Pina Colada Recipe

Classic Piña Colada Recipe with Pineapple and Coconut

A well-made Piña Colada Recipe depends on balance; too much pineapple juice makes it watery, while the right mix of coconut cream, frozen pineapple, and rum creates that smooth, tropical texture people expect. Using frozen pineapple instead of ice gives creaminess without diluting the drink, and a splash of dark rum on top adds a deeper layer of flavor.
This recipe is for anyone looking for a refreshing, creamy cocktail perfect for summer gatherings, beach vibes at home, or even a quick tropical mocktail if you skip the rum.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Beverage
Cuisine: Caribbean
Calories: 310
Ingredients Method Video Notes

Ingredients
  

  • 2 cups frozen pineapple chunks
  • ½ cup pineapple juice
  • ½ cup coconut cream not coconut milk.
  • 4 oz white rum
  • 1 –2 TBSP sugar or honey optional, adjust to taste
  • Ice as needed
For garnish: pineapple wedges, maraschino cherries, or toasted coconut

Method
 

  1. Prepare the ingredients. Measure the pineapple, coconut cream, pineapple juice, rum, and ice.
  2. Blend. Place everything in a blender and process until smooth and creamy.
  3. Check the taste. If too tart, add a spoonful of sugar or honey. If too thick, add a splash of pineapple juice.
  4. Adjust the consistency. Blend again with more ice for a slushy drink, or less ice for a creamier one.
  5. Serve. Pour into chilled glasses.
  6. Garnish. Add pineapple wedges, cherries, or toasted coconut.

Video

Notes

Use coconut cream, not coconut milk, for the right richness.
Frozen pineapple keeps the drink thick without watering it down.
Too much juice thins the drink-keep the ratios balanced.
Rum can be skipped for a tropical mocktail version.