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Piña Colada Recipe

  • Author: Shawn Williams
  • Prep Time: 5
  • Total Time: 5
  • Yield: 1 1x
  • Category: Cocktail
  • Cuisine: Puerto Rican

Description

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.


Ingredients

Scale
  • 3 ounces cream of coconut (usually canned. I like Coco Reàl or Coco Lopez.)
  • 3 ounces pineapple juice
  • 2 ounces white rum
  • 11 1/2 cups ice
  • Pineapple wedge or cherry for garnish (optional)

Instructions

To blend

  1. 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).

To shake

  1. 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).

Notes

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.


Nutrition

  • 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

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