Description

This classic Pina Colada recipe offers two refreshing preparation methods: a frozen blender version with a smooth, slushie texture, and a shaken version yielding a thinner, ice-chilled cocktail. Made with pineapple juice, coconut rum, coconut milk or cream of coconut, lime juice, and sugar, it's a tropical delight perfect for warm days or festive gatherings.

Ingredients

Blender Pina Colada Ingredients

4 ½ oz pineapple juice (135 ml, 3 parts)
3 oz coconut rum (90 ml, such as Malibu, 2 parts)
1 ½ oz coconut milk (45 ml, 1 part) or cream of coconut
1 teaspoon lime juice
1 teaspoon sugar (omit if using cream of coconut)
6 ice cubes

Frozen Fresh Pineapple Pina Colada Ingredients

3 oz (90 g) frozen fresh pineapple chunks (seven large 1-inch / 2.5 cm chunks)
3 oz coconut rum (90 ml, such as Malibu)
1 ½ oz coconut milk (45 ml) or cream of coconut
1 oz pineapple juice (30 ml)
1 teaspoon lime juice
4 ice cubes

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Instructions

Choose your preparation method: Decide whether you want a frozen blender Pina Colada or a shaken Pina Colada. Both yield delicious drinks with different textures.
For Blender Pina Colada: Add all ingredients (pineapple juice, coconut rum, coconut milk or cream of coconut, lime juice, sugar if using, and ice cubes) into a blender. Blend until the drink reaches an almost smooth, slushie consistency. An immersion blender can also be used for mixing.
For Shaken Pina Colada: Place all ingredients in a cocktail shaker or a large jar. Shake vigorously for at least 30 seconds, preferably with crushed ice. Alternatively, serve poured over ice cubes for an on-the-rocks version. This method results in a lighter, thinner consistency.
For Fresh Pineapple Pina Colada: Combine the frozen pineapple chunks, coconut rum, coconut milk or cream of coconut, pineapple juice, lime juice, and ice cubes in a blender. Blitz until you achieve a smooth slushie texture. An immersion blender can also be used.
Serve: Pour the prepared Pina Colada into a chilled glass, garnish if desired, and enjoy immediately for the best tropical flavor.

Notes

Omit the sugar if you are using cream of coconut as it is already sweetened.
For a creamier texture, use cream of coconut instead of coconut milk.
Using crushed ice in the shaken version improves the chilling and dilution balance.
Fresh pineapple chunks add natural sweetness and texture to the frozen version.
This recipe makes one serving; scale up as needed for parties.