This creamy piña colada with crushed pineapple is made with rum, cream of coconut, and pineapple, and couldn’t be easier. We also think it’s even better than the classic.
This boozy, creamy piña colada is what we’re sipping all summer long. The frozen drink features two types of rum (yeah, baby, two types of rum!), cream of coconut, and pineapple. With one of these in hand, you won’t even mind getting caught in the rain.–Angie Zoobkoff
Piña Colada FAQs
Can I make a piña colada without a blender?
No. The ingredients in this drink need to be blended smooth, and the ice needs to be perfectly pulverized. If this were to be served on the rocks, your drink would likely have plops of solidified coconut cream and pineapple pieces throughout. Chunky, unappetizing, and impossible to drink through a straw.
Can fresh pineapple be used instead of canned?
Yes, but you may need to add a touch of sweetener (such as agave syrup) to taste.
What’s the difference between cream of coconut and coconut milk or cream?
Coconut milk is extracted from the pulp of coconut. When chilled, the layer of fat that forms on top is coconut cream. Cream of coconut is made from coconut cream, however, it has sugar added to it and has a more syrup-like texture, making it ideal for cocktails and desserts.
Creamy Piña Colada with Crushed Pineapple
With one of these in hand, you won’t even mind getting caught in the rain. The combination of both light and dark rum, coconut, crushed pineapple, and lots of ice is truly superb.
Prep 10 mins
Total 10 mins
Pop 2 cocktail glasses in the freezer to chill while you are making the drink.
In a blender, combine the pineapple juice, cream of coconut, light and dark rums, coconut milk, crushed pineapple, and ice and blend until smooth.
Pour the pina colada between the 2 cocktail glasses. If desired, garnish each glass with a cherry and pineapple wedge. Serve immediately.
Serving: 1drinkCalories: 689kcal (34%)Carbohydrates: 150g (50%)Protein: 5g (10%)Fat: 6g (9%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 43mg (2%)Potassium: 1071mg (31%)Fiber: 14g (58%)Sugar: 118g (131%)Vitamin A: 540IU (11%)Vitamin C: 439mg (532%)Calcium: 146mg (15%)Iron: 3mg (17%)
Recipe Testers’ Reviews
Originally published July 21, 2017
Recipe © 2015 Yvette Marquez-Sharpnack | Vianney Rodriguez. Photo © 2015 Jeanine Thurston. All rights reserved. All materials used with permission.