Frozen Piña Colada
Creamy frozen piña colada with rum, pineapple juice and cream of coconut. The beach-bar classic, made in any blender.
- 5 min prep
- 2 drinks
- Hurricane or tall glass
A great piña colada is creamy, not icy, and the secret is cream of coconut. Its sugar and fat keep the ice crystals tiny, which gives you that smooth, spoonable texture you remember from vacation.
We use both pineapple juice and frozen pineapple chunks: the juice carries flavor, the chunks add body without watering it down.
Frozen Piña Colada
Ingredients (2 drinks)
- 3 oz white or light rum
- 3 oz cream of coconut
- 4 oz pineapple juice
- 1 cup frozen pineapple chunks
- 2 cups ice cubes
- 1 oz dark rum to float (optional)
Instructions
- Shake the can of cream of coconut, then measure it into the blender.
- Add the white rum and pineapple juice.
- Add the frozen pineapple and ice.
- Blend on high for about 45 seconds until thick and creamy.
- Pour into tall glasses, float a little dark rum on top if you like, and garnish.
Garnish: Pineapple wedge and a cherry
Glass: Hurricane or tall glass
Tips for the best texture
- A squeeze of lime (about ½ oz) keeps the sweetness in check.
- For extra richness, replace 1 oz of the pineapple juice with coconut milk.
Try a twist
Skip the rum and pour in an extra 2 oz of pineapple juice for a virgin colada everyone can enjoy.
Blender, frozen drink maker or slush machine?
These amounts are written for a standard countertop blender. In an ice-shaving frozen drink maker, put the ice in the hopper and the liquids and any fruit in the jar, then run a full cycle. In a home slush machine, which freezes the drink itself, leave out the ice, replace it with about 1 cup of cold water or juice, and pour the mixed liquid into the bowl.