A great piña colada should taste like pineapple first, coconut second, and rum all the way through. Here, fresh pineapple brings brightness and natural acidity, while a combination of cream of coconut and coconut milk delivers bold coconut flavor without tipping the drink into candy-sweet territory.
The blend-then-freeze-then-blend-again process takes a little planning, but it rewards you with the thick, slushy texture that sets a craveable piña colada apart from an ordinary one. Whether you’re serving them poolside, beachside, or just on a particularly hot afternoon, an extra float of dark rum, a cocktail umbrella, and a maraschino cherry never hurt.
FAQs
Why use both cream of coconut and coconut milk?
Cream of coconut provides the requisite sweetness and body for this drink, while coconut milk adds a concentrated boost of coconut flavor without adding more sugar. Using both creates a richer-tasting piña colada that’s balanced rather than cloying.
Can I use frozen pineapple instead of fresh?
Using a fresh, ripe pineapple delivers the brightest, most aromatic flavor, but frozen pineapple is a convenient shortcut that makes this frosty cocktail even easier to pull off. (Use about 12 oz. frozen pineapple chunks and start at Step 2.) You can also use drained canned pineapple in 100% juice (save the juice for a smoothie!). Want to go fresh? Learn how:
My blender jar won’t fit in the freezer. What should I do?
Transfer the blended mixture to a freezer-safe container or resealable bag, freeze until thickened, then return it to the blender and blend again before serving. Need a new blender? Find our favorite here:
Can I make it less boozy?
The white rum is necessary for balance, but you can certainly skip the floater for a lighter version. For a totally spirit-free version, try Derek Brown’s recipe on Epicurious, which balances the pineapple and coconut with cane syrup and a splash of apple cider vinegar:
Watch Brad make piña coladas →
