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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

Ingredients

  • 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)

Instructions

  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.