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