Looking for the perfect tropical escape? This delicious Piña Colada will transport you straight to a sun-soaked beach with every sip.
Your body may be stuck in the middle of winter, but that doesn’t mean your mind can’t be somewhere 75 degrees and sunny. Well, that’s where this Piña Colada comes in.
I keep telling my friends that the Piña Colada is one of my favorite cocktails and it is easy to see why. It’s sunshine in a glass, it tastes like freedom! One sip and you’ll feel the sand between your toes. How? Rum, pineapple juice, and cream of coconut. When you combine them, you’ll feel sun-kissed and blissful.
And if you want to taste other exotic cocktails, I recommend the Miami Vice, which combines everything you love about a Piña Colada and a Strawberry Daiquiri. My other go-to is the Painkiller cocktail, with dark rum, pineapple juice, and cream of coconut (like a Piña Colada) but adds a splash of orange juice.
- A blender
- A jigger (to measure liquids)
- A hurricane glass (or tall cocktail glass is traditional but use what you’ve got)
- 1.5 oz light rum
- 2 oz pineapple juice
- 2 oz Coco Lopez or any cream of coconut
- Place light rum, pineapple juice, and cream of coconut into a blender.
- Add ice, blending the mixture until it achieves a smooth, velvety texture.
- Transfer into a glass, garnish with a slice of pineapple and a cocktail cherry, then enjoy your Piña Colada!
Tips & Tricks
Choose a high-quality light rum and rich cream of coconut, such as Coco Lopez.
It is always better to use a fresh pineapple wedge for garnish rather than canned or frozen. It will look and taste fantastic.
Even the ice matters. You can use crushed ice instead of regular-sized ice cubes for a smoother blend.
If you find the cream of coconut too sweet, either use less of it or dilute it with a bit of coconut milk.
This drink comes in at around 300-450 calories, depending on the ingredients. It’s definitely an indulgent treat so remember to enjoy it in moderation.
You can save time by blending your light rum, pineapple juice, and coconut cream in advance. But hold off on the ice for now; it’ll dilute your mix. Store the mix in an airtight container in the fridge for up to a day. Avoid the freezer, since alcohol doesn’t freeze well. Before serving, stir well and blend it with crushed ice until smooth, pour into glasses, garnish, and voila – your refreshing Piña Colada is ready!
Skip the light rum. The pineapple juice and that decadent cream of coconut can handle things on their own.
Dark rum or spiced rum both work, and they add a richness and a spicy hint to the drink.
Low-Carb Piña Colada: If carbs are on your “naughty” list, I recommend the following healthy swaps: coconut for some unsweetened coconut milk and pineapple juice for sugar-free pineapple syrup or a fresh pineapple puree. Then use stevia or monk fruit for your sweetener.
Strawberry Piña Colada: Toss in some strawberries when mixing the rum, pineapple, and coconut stuff. It will resemble a Miami Vice, but with a slight lean more towards the Piña Colada side of things.
Spicy Piña Colada: Add a tiny bit of cayenne pepper or hot sauce to your mix. I like how it contrasts nicely with the sweetness of the pineapple and coconut. By the way, if you like spicy cocktails, make sure to try my Spicy Margarita.
Aside from the drinks I’ve already mentioned, you can keep with the tropical vibe by making tropical smoothies, with ALL the fruit you can fit into a blender, all topped with coconut flakes. If you’re hungry, I suggest a tropical fruit tart, also featuring a variety of fruits but set upon a bed of vanilla pastry cream. I can also recommend having a watermelon feta salad if you need something on the healthier end at your party.