The World’s Best Pina Colada Recipe!

We are going to teach you to make the world’s best Pina Colada recipe! You can make this drink in larger batches for a party, or you can make them individually, one at a time. WhCream of Coconutile this drink is most famous for being made as a blended beverage similar to a smoothie or slushie, it can also be made on the rocks, and we include that version at the bottom of the page. If you do wish to make a blended version, you will need a powerful blender to give you the smoothest pina colada possible.

The most common way to make a frozen piña colada recipe is with four simple ingredients: rum, pineapple juice, cream of coconut, and ice. To be clear, cream of coconut is different from coconut milk, and coconut milk cannot be used to replace the cream of coconut in this recipe. If you cannot find cream of coconut such as Coco Lopez (which is usually available in a can in the mixers section of your grocery store, or you can buy it by the can or in bulk at Amazon), you CAN make a decent version, but it is more time consuming and requires more steps. That version also appears below.

 

The best recipe for a pina colada is:

* 2 ½ to 3 ounces of rum

* 2 ounces Cream of Coconut

* 2 ounces Pineapple Juice

* Crushed ice (enough to fill the serving glass).

Pour all of the ingredients into the blender and blend thoroughly until smooth. Pour back into your serving glass, top off with a straw and a piece of pineapple if you like, and enjoy!

Things to note: All measurements in this Pina Colada recipe are in ounces. This refers to liquid ounces so you can use a shot glass to do all measuring. The ice does not need to be crushed, but if you use regular ice cubes, you will have to blend a LOT longer. You can use any type of rum you prefer, but the most commonly used is plain white rum (sometimes also called silver rum). To make the pina coladas in advance, you can simply multiply the recipe as many times as you like, and then pour the blended mixture into a pitcher or other container and freeze it. The alcohol will keep it from freezing solid, so you may get away with just stirring it and then serving it. If it does freeze a bit, you can either let it sit or pour it back into the blender and give it a very short blending.

For a top shelf Pina Colada recipe, you can freeze pineapple chunks and then use them in place of the pineapple juice and ice. This will give you an even sweeter drink, since the flavor of the coconut and pineapple won’t be diluted by the ice. Traditionally, the drink would be strained into a glass after blending—pina colada literally means “pineapple strained”, after all!

If you can’t find cream of coconut, you can adjust in the following way: add 2 ounces of coconut milk and 1 tablespoon of sugar. You will also need to throw in a little bit more ice, since the coconut milk is much thinner than the cream of coconut, so it will make a more watery drink. To compensate, just add some more ice. If you use regular coconut milk, you will have much better results than if you try to use nonfat coconut milk, which will make a very watery drink.

For an on-the-rocks version of a Pina Colada recipe, you simply leave out the blending. You can use crushed ice or ice cubes. Stir together the ingredients as listed above. You may wish to add a bit more pineapple juice so that the proportions would be 2 or 3 ounces of run, 2 ounces of cream of coconut, and 4 ounces of pineapple juice. Stir together and pour over ice! And one final note: to make a non-alcoholic Pina Colada recipe, simply follow any of these recipes, but leave out the rum! As with all of the preceding recipes, you will want to serve the drink in a hurricane glass or a Collins glass, and you can garnish with a slice of pineapple if you wish. Enjoy!