Enjoy a vacation from the comfort of your own home with this simple recipe for the best Piña Colada, a tropical blend of light rum, pineapple juice, and cream of coconut.
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When I say this is the BEST Pina Colada recipe, I mean it. The mix of light rum, pineapple juice, and cream of coconut tastes like someone has thrown a super-sweet beach party in your mouth, which is a really good place for a beach party, might I add.
While at said beach party, the Pina Colada invites some friends, including the Painkiller — a cocktail that also parties in the tropical zone. The Painkiller, though, has its own personality consisting of dark rum, orange juice, and a shake of nutmeg fresh off the grater.
Not to mention the Miami Vice, a mix between a Strawberry Daiquiri and a Pina Colada, would fit in at any beachside social event. Both are perfect for those days when you crave something fruity and creamy but want something other than a Pina Colada.
Is There A Healthy or Non-Alcoholic Version of a pina Colada?
Use unsweetened pineapple juice and coconut milk instead of cream of coconut. You won’t miss out on the sweetness because you’ll be using a few drops of liquid stevia or another low-calorie sweetener of your choice. You’ll still get the tropical flavor without the added sugar.
If you would prefer a non-alcoholic Pina Colada, swap out the rum with an equal amount of pineapple juice or coconut water, and voila! Non-alcoholic yet still yum.
I suggest light rum but you can use whichever variety you prefer: dark rum or even coconut rum (though I find that last one to be overly sweet).
- 1.5 oz. light rum
- 2 oz. pineapple juice
- 2 oz. cream of coconut (e.g., Coco López)
Bar Utensils Needed
For our fun and fruity Piña Colada cocktail, we will need:
- A blender
- A hurricane glass preferably but any other glass works
- A measuring tool – for accurate measures
- A straw (optional) – ideally a wide one
Add the light rum, pineapple juice, cream of coconut, and about 1 ½ cups of ice to a blender.
Blend until smooth and creamy.
Pour the mixture into a glass, garnish with a pineapple wedge and a cocktail cherry, and enjoy!
Tips & Tricks
- I recommend using fresh pineapple juice and a good light rum.
- You need powerful blender to achieve a smooth and frosty cocktail. For an even icier touch, crush and chill the ice beforehand. In fact, you may want to do this anyway, as your blender may not be up to the task of chipping away at larger ice cubes.
- Another important tip: put your serving glasses in the freezer for at least 30 mins.
- I wouldn’t use canned pineapple; slice it fresh. It will look and taste great.
- Sprinkle on some toasted coconut flakes before serving.
- If your cocktail is too sweet, add a splash of fresh lime.
1. Strawberry Piña Colada: Add fresh or frozen strawberries to up the fruit ante. It will also give your Pina Colada a really nice blush!
2. Spicy Mango Piña Colada: You might not think spice belongs in a drink so sweet but you’d be wrong. Blend in fresh mango chunks and a dash of cayenne pepper or hot sauce. (FYI mango and cayenne are a lovely dessert!)
3. Tiki Piña Colada: You know what they say about ‘when in Rome’? Well, the same goes for Hawaii. Add a touch of almond liqueur, orgeat (almond syrup), and top it with a sprinkle of ground cinnamon for a unique, tropical tiki fusion beverage.
Having friends over for a tropical-themed evening? With this recipe, you already have the drinks sorted, but what about food? If you’re having a sit-down dinner, this recipe for Mahi Mahi with Tropical Sauce will fit right in. Or maybe Tropical Grilled Chicken Bowls? For dessert, make a batch of Paleo Tropical Lemon Bars — they are small and easy to serve to guests who may be away from the dining table.
If you’re going for the classic mix of light rum, pineapple juice, and cream of coconut, you’re looking at 300-350 calories per glass.
I think the best is to simply grab a straw, sip it chilled straight from the glass, and don’t forget to top it off with a pineapple wedge and a cocktail cherry.
I like light rum but you can try other rums: dark, spiced, or even coconut-flavored.
Use unsweetened pineapple juice or cut down on the cream of coconut. Another hack is to add a splash of fresh lime juice as it tones down the sweetness (see Tips & Tricks).
Making Pina Coladas Ahead Of Time
Blend together the liquids without adding ice and store it in the fridge for up to 24 hours. When you’re ready to serve the cocktails, blend the mixture with 1 ½ cups of ice.
If you have leftover Piña Colada, keep the pitcher in the refrigerator. The Piña Colada mix can keep for 24 hours in the fridge.
- 1.5 oz. light rum
- 2 oz. pineapple juice
- 2 oz. cream of coconut e.g., Coco López
- In a blender, add light rum, pineapple juice, and cream of coconut.
- Add about 1 ½ cups of ice and blend everything until smooth and creamy.
- Pour the mixture into a glass, garnish with a pineapple wedge and a cocktail cherry, and enjoy your refreshing Piña Colada!
Tips & Notes:
- A powerful blender will help you achieve a super smooth and frosty cocktail. For an even icier touch, crush and chill the ice beforehand. In fact, you may want to do this anyways, as your blender may not be up to the task of chipping away at larger ice cubes.
- Never use tinned pineapple; slice it fresh. It will look and taste great.
- If you find your Piña Colada a bit too sweet, add a splash of fresh lime or some unsweetened whipped cream.
Recipes written and produced on Food Faith Fitness are for informational purposes only.