Piña Colada
If you like Piña Coladas... well, here's the recipe for you! You can make a classic Piña Colada on the rocks or blended with ice in a blender for a frozen version. Whichever one you fancy, you'll find the recipe for both versions below.
Jump to Recipe (or scroll for photos and riveting information...)Watch The Recipe Video
Piña Colada - Shaker Version
- Prep Time: 5 m
- Total Time: 5 m
- Servings: 1
Ingredients
- 2 ounces white rum
- 3 ounces cream of coconut, such as Coco Lopez®
- ½ cup pineapple juice
- ice
- pineapple wedge
- maraschino cherry
Instructions
Pour the rum, coconut cream and pineapple juice into the shaker jar.
Fill the shaker jar with ice and shake vigorously for at least 30 seconds.
Pour out into a glass and garnish with a wedge of pineapple and a maraschino cherry.
Nutrition Facts
Piña Colada - Shaker Version
Amount Per Serving
Calories 474
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 26g130%
Sodium 6mg0%
Potassium 430mg12%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin C 14.2mg17%
Calcium 15mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Piña Colada - Blender Version
- Prep Time: 2 m
- Cook Time: 4 m
- Total Time: 6 m
- Servings: 1
Ingredients
- 2 ounces white rum
- 3 ounces cream of coconut, such as Coco Lopez®
- ½ cup pineapple juice
- 3 cups ice
- 1 wedge pineapple
- 1 maraschino cherry
Instructions
- Pour the rum, coconut cream and pineapple juice into the blender jar.
- Add 3 cups of ice (or 2 cups of ice and 1 cup of frozen pineapple chunks).
- Blend in a blender to a smooth consistency and then pour into glasses.
- Garnish with a wedge of pineapple and a maraschino cherry.
Nutrition Facts
Piña Colada - Blender Version
Amount Per Serving
Calories 482
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 26g130%
Sodium 8mg0%
Potassium 429mg12%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin C 14.2mg17%
Calcium 15mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
These cocktails look great. Do you have any cocktail recipes that don’t include alcohol? Or do you have something to substitute alcohol in these recipes?
Hi Robin. The beverage recipes that I have on my website that do not necessariily include alcohol are the Trinidadian sorrel ( https://bluejeanchef.com/recipes/trinidadian-sorrel/ ), Dad’s Tea Punch ( https://bluejeanchef.com/recipes/dads-tea-fruit-punch/ ), and Sparkling Raspberry Lemonade ( https://bluejeanchef.com/recipes/sparkling-raspberry-lemonade/ ). When I’m going alcohol free in cocktails, however, I often turn to a non-alcoholic spirit called Seedlip. They have different flavors and they are quite tasty! The one called Garden 108 is particularly nice in a cucumber gin and tonic! You can read more about Seedlip here: https://seedlipdrinks.com/uk/ and you can find them here in the US.
We lived in the Caribbean for about 4 years, many years ago and my drink of choice was the Pina Colada, mostly without the rum as a smoothie. I was pretty good at making them.
If you don’t want the alcohol just leave out the rum and don’t change anything else. (There are good smooth rums, like Cruzan Rum, and and other rums that are really “strong”.)
I was glad to see that you used Coco Lopez Cream of Coconut as I do. (I pour the whole can into the blender first, and blend before starting, and then pour what I am using into a measuring cup, storing the rest. That seems to work better than shaking the can.) In the Islands we used pineapple syrup, which had a more definite flavor, not pineapple juice. Now I use pineapple topping like you would use on ice cream. I use equal amounts of Coco Lopez and pineapple topping. Start with the liquids first and slowly add the ice. The drink will be runny at first but as you keep blending, the ice will “refreeze” and you will have a smoothie.
I made this, but instead of rum I used Baileys Colada. It’s new and delicious. You should try it. Yummy!
Your pina colado recipe is yummy….I’ve modified it a bit to suite my living conditions…..I use a small blender and add crushed ice and chunks of pineapple to the mix. Turn it on and in fifteen or twenty seconds….a yummy pina colado…..thanks
PS. I love your knives
An unbelievably delish variation that also makes best use of a fresh pineapple is to throw chucks of the core and an almost equal amount of sugar (admittedly I like things really sweet so adjust as you see fit) into a processor and fully pulverize. It comes out like a mash that is actually drinkable… texture is a bit like that of the frozen version. I use this in Pina Coladas as a substitute for a bit of the cream of coconut and some of the juice.
Okay, call me a stickler for details but, under “Basics”, you state NOT to use ‘coconut cream’ but use ‘cream of coconut’ instead. Yet, when you show how to make the PC, you indicated ‘coconut cream’.
You want to use cream of coconut which is sweet with a syrupy consistency. Coconut cream is very thick and unsweetened. Sorry for the typo. The recipe has been adjusted.
Hi there need recipe frozen one so I can make ty
For a frozen pina colada, just click on the tab above the recipe title for the blender version recipe.