Description
This Piña Colada recipe offers a creamy, tropical cocktail perfect for refreshing summer days. Made with fresh pineapple, coconut milk, coconut cream, and rum, it blends into a smooth, fruity delight that can be served immediately or enjoyed as a frozen treat.
Ingredients
Scale
Fruits
- 1 ½ cups fresh pineapple, cut into 1-inch chunks
Liquids and Dairy
- ½ cup coconut milk (regular or lite)
- ¼ cup coconut cream
- 3 oz. rum (white, silver, or light)
Others
- 1 Tbsp. sugar (optional)
- ¼-½ cup ice
Instructions
- Prepare the Pineapple: Cut fresh pineapple into 1-inch chunks and place them in a single layer inside a 1-gallon ziplock bag. Freeze the pineapple chunks for 2-3 hours until they are solid but not rock hard, which helps achieve a creamy, slushy texture.
- Combine Ingredients and Blend: Add the frozen pineapple chunks, coconut milk, coconut cream, rum, and sugar into a large food processor or high-speed blender like a Vitamix. Blend on high for 1-2 minutes until the pineapple is completely smooth. Then, add the ice and pulse the blender until the ice is fully incorporated and the mixture is creamy and smooth.
- Serve: Pour the Piña Colada into glasses and garnish with a pineapple wedge, a straw, and a maraschino cherry. For an icy cold version, freeze the blended mixture until ready to serve. If frozen, allow it to sit at room temperature for 20-30 minutes and then blend again briefly before serving for optimal consistency.
Notes
- Freezing the pineapple ahead of time is key to achieving the perfect texture without additional ice dilution.
- Sugar is optional depending on the sweetness of the pineapple and personal preference.
- Use regular or lite coconut milk depending on desired creaminess and fat content.
- This recipe serves 2, but quantities can be adjusted for larger groups.
- For a non-alcoholic version, omit the rum and add extra coconut cream or pineapple juice for flavor.
