Piña colada cocktail Recipe
Puerto Rican · Cocktail · 5 min total
A tropical blend of rum, coconut cream, and pineapple juice, this classic piña colada is the perfect refreshing cocktail for a sunny day.
5
min prep
min prep
1
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 ounces light rum
- 1 ounce coconut cream (such as Coco López)
- 1 ounce heavy cream
- 6 ounces fresh pineapple juice
- 1 cup crushed ice
- Pineapple wedge and maraschino cherry for garnish
Instructions
- Combine rum, coconut cream, heavy cream, pineapple juice, and crushed ice in a blender.
- Blend on high until smooth and frothy, about 15 seconds.
- Pour into a hurricane or highball glass.
- Garnish with a pineapple wedge and a maraschino cherry.
Tips
- For a frozen version, use 1 1/2 cups of ice and blend longer.
- To make it dairy-free, omit the heavy cream and use an extra ounce of coconut cream.
- Store any leftover piña colada mixture in the freezer for up to 2 hours; re-blend before serving.
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