Pina Colada
A tropical icon blending rum with coconut cream and pineapple juice into a lush, creamy frozen paradise.
Ingredients
- 2 oz White rum
- 1.5 oz Cream of coconut
- 1.5 oz Coconut milk
- 3 oz Pineapple juice
- 1 cup Crushed ice
- pineapple wedge (garnish) garnish
- maraschino cherry (garnish) garnish
Pairs With
Complement with Caribbean or Southeast Asian cuisine: coconut-crusted shrimp, Thai curry, or grilled pineapple chicken—the creamy coconut base doubles down on tropical comfort food pairings.
Instructions
Add white rum, cream of coconut, coconut milk, pineapple juice, and crushed ice to a blender
Blend on high until smooth and frothy, about 15-20 seconds
Pour into a hurricane glass
Garnish with a pineapple wedge and maraschino cherry on a pick
Serve with a straw
Tips
Use Coco Lopez cream of coconut, not coconut cream from a can -- they are different products For a richer drink, substitute 1 oz of the white rum with aged or dark rum Freeze pineapple chunks ahead of time and use them in place of some ice for more flavor and less dilution