Piña Colada Recipe
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.
Servings: 1 cocktail
Ingredients
- 3 ounces cream of coconut see note
- 3 ounces pineapple juice
- 2 ounces white rum
- 1-1 1/2 cups ice
- 3-4 chunks frozen pineapple optional
- 1 Pineapple wedge or cherry for garnish optional
Instructions
To blend
- Combine cream of coconut, pineapple juice, rum, and optional frozen pineapple chunks in a blender with ice. Blend until smooth but a little thick and no longer "gritty", about 15-20 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
- 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
The Piña Colada should be made with cream of coconut, not coconut cream. Coconut cream is a thick unsweetened 'cream' derived from the fat solids in coconut milk. Cream of coconut or cream de coconut is coconut milk with added sugar. Avoid premade Piña Colada mix!
You can add frozen pineapple chucks to the blender for extra thickness and use less ice. Frozen pineapple will add texture and cut down on required ice.
You can make your own cream de coconut by adding simple syrup to coconut milk.
Nutrition
Serving: 1g | Calories: 484kcal | Carbohydrates: 57.3g | Protein: 1.3g | Fat: 14g | Saturated Fat: 13.2g | Sodium: 33mg | Fiber: 0.4g | Sugar: 53.2g