My piña colada recipe has always been revered as the best by family and friends. I know that sounds like a brag, but the difference is not cutting corners and using the right ingredients and the right amount of booze. Part of the reason is my own obsession behind the cocktail. It’s my favorite island/tropical cocktail of all time.
I prefer frozen, but you can also shake this concoction for an equally tasty but different experience.
- Cream of coconut
- 100% pineapple juice
- White rum
- 1 cup of ice
My only rule and #1 suggestion. Don’t use a piña colada mix. Anything with artificial coconut flavoring that includes pineapple juice is wrong. Stick with real cream of coconut or creme de coconut (a thick syrupy coconut cream with added sugar). It resembles sweetened condensed milk. Not to be confused with coconut cream, which is cream of coconut before adding the sugar.
I really like Coco Reàl or Coco Lopez brands. Both can be found in most grocery stores, usually sold with the other drink mixes. They’re also usually sold in cans or convenient plastic squeeze bottles.
How to Make Piña Coladas: Shaken Versus Blended
Your classic frozen piña colada requires a blender or single-serve Ninja, NutriBullet, etc. Combine all ingredients in a blender with ice. Blend until smooth and no longer “gritty”, about 10 seconds. Add ice if too thin or watery…remember, it’s harder to go back once it’s too thick. Picture a frozen smoothie consistency that pours with ease, yet is slightly thick.
You can optionally shake a piña colada with ice or crushed ice. Combine all ingredients in awith the same amount of ice and shake vigorously for 15 seconds. Still delicious, just a little less thickness to the drink.
One last tidbit before I go, I successfully misspelled pineapple in nearly every instance (8) while writing this post. I learned something new about myself today.
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A classic frozen or shaken piña colada recipe made with white rum, cream of coconut, and pineapple juice. The perfect ratio for my favorite island/summertime cocktail of all time.
- 3 ounces cream of coconut (usually canned. I like Coco Reàl or Coco Lopez.)
- 3 ounces pineapple juice
- 2 ounces white rum
- 1–1 1/2 cups ice
- Pineapple wedge or cherry for garnish (optional)
- Combine all ingredients in a blender with ice. Blend until smooth but a little thick, and no longer “gritty”, about 10 seconds. Add more ice if too thin or watery. Pour all contents into a hurricane, wine, or double old fashioned glass and garnish with a pineapple wedge or cherry (or both).
- Combine all ingredients in a cocktail shaker with preferably crushed or pebble ice and shake vigorously for 15 seconds. Pour all contents into a hurricane, wine, or double old fashioned glass and garnish with a pineapple wedge or cherry (or both).
Start with one cup of ice and check the consistency. Add more ice if too thin. Piña coladas should be creamy like a frozen smoothie and easily pour out of a blender without clumping or getting stuck.
- Serving Size: 1
- Calories: 484
- Sugar: 53.2g
- Sodium: 33mg
- Fat: 14g
- Saturated Fat: 13.2g
- Carbohydrates: 57.3g
- Fiber: 0.4g
- Protein: 1.3g
- Cholesterol: 0mg
Keywords: pina colada recipe, shaken pina colada, frozen pina colada recipe