Best Pina Colada Recipe (or Smoothie)

TherThere’s no sense in spending good money on commercial cream of coconut to make the best pina colada recipe you’ve ever tasted. They’re usually full of synthetic ingredients/emulsifiers, even the most popular brand. You can make a much more delicious and healthier version right at home, inexpensively.

What makes the Best Pina Colada Recipe?

That’s not a simple answer. It is actually tri-fold:

  1. You must add frozen pineapple (or at least frozen pineapple juice) to your mixer. Why? There are two reasons for this. First, regular ice waters down the flavor of the pina colada. If you use frozen pineapple in place of some ice, it will never melt. If you’re using frozen pineapple juice, at least the juice will not water down the flavor. Though it will become a bit thinner. Lastly, using frozen pineapple suspends the alcohol between the mixture of frozen pineapple and ice and the pineapple juice and cream of coconut. Otherwise, it tends to float on top of your drink.
  2. Secondly, when you use products like Coco Lopez Cream of Coconut, there are synthetic emulsifiers (ingredients that keep the coconut fat and water from separating). In addition, citric acid is added to prevent it from spoiling, Citric acid adds an off-flavor that is definitely not welcome in say a pina colada. Not to mention, you’ll save money making your own. As long as you keep canned coconut milk and sugar on hand, you’ll always be able to make some.
  3. If you have 151 rum, use it as it is less liquid to add. Because it is almost double the strength of traditional rum, use about half the amount you normally would, as in this recipe.

Link You May Need

Homemade Cream of Coconut Recipe

The Best Pina Colada Recipe

Want to make the best pina recipe? Not too sweet, packed with flavor, doesn’t melt easily, the alcohol stays suspended, with an easy to make, homemade coconut cream.

Course Adult Beverage, Cocktail
Cuisine Hawaiian, Puerto Rican, The FLorida Keys
Ingredient Keyword coconut cream, coconut milk, pineapple
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 3 drinks in 12-ounce glasses + 1/3


  • 3 cups crushed ice
  • 24 canned pineapple chunks 1-1/2 cups, frozen
  • 1 cup pineapple juice from canned pineapple (or more as needed for your blender)
  • 3/4 cup homemade cream of coconut see above recipe link (or commercial brand)
  • 2-1/2 ounces dark rum 1/4 cup + 2 tablespoons (Don Q 151) or double of 80 proof (or more juice)
  • Pineapple chunks for garnish (optional)
  • Gluten free natural maraschino cherries Royal Harvest, for garnish (optional)


  1. Add the crushed ice, frozen pineapple chunks, cream of coconut, and rum to a blender and process until thick and icy. Depending upon the power of your blender, you may need to add more juice or take breaks during the processing to prevent over-heating.
  2. Pour into your favorite tall glass. If you have tropical umbrellas, stir sticks, etc., add chunks of pineapple and/or maraschino cherries to the sticks. Also, add straws to each glass and serve.

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