Why You’ll Love This Recipe
I absolutely love making a Homemade Piña Colada because it’s like sipping sunshine in a glass. This tropical drink is creamy, sweet, and refreshing, with the perfect balance of pineapple, coconut, and a splash of rum. It’s easy to make with just a few ingredients and ideal for summer days, parties, or when I simply want a beachy escape without leaving home. Whether I serve it frozen or on the rocks, it’s always a crowd-pleaser that instantly transports me to vacation mode.
Ingredients
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1 cup pineapple juice
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1/2 cup coconut cream (not coconut milk)
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1/2 cup white rum (adjust to taste)
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1 1/2 cups ice (for a frozen version)
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1/2 cup chopped fresh or frozen pineapple (optional, for extra texture)
For garnish (optional):
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Pineapple slice
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Maraschino cherry
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Shredded coconut or mint leaves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For a Frozen Piña Colada:
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Blend Everything: In a blender, combine pineapple juice, coconut cream, rum, ice, and chopped pineapple (if using). Blend until smooth and creamy.
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Taste and Adjust: Taste and adjust the sweetness or rum to your preference. If you want it sweeter, add a bit of simple syrup or a dash of sweetened condensed milk.
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Serve: Pour into chilled glasses and garnish with a pineapple wedge and cherry.
For an On-the-Rocks Version:
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Shake and Pour: In a shaker, combine pineapple juice, coconut cream, and rum with a few ice cubes. Shake vigorously for 20 seconds.
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Serve Over Ice: Strain into a glass filled with ice cubes. Garnish and serve immediately.
Servings and Timing
This recipe serves 2. Prep time is just 5 minutes, and there’s no cooking involved—just blend, shake, or stir and enjoy!
Variations
If I want a lighter version, I sometimes use light coconut milk instead of cream, for an extra tropical twist. For a mocktail add a splash of soda water for sparkle. You can also freeze the pineapple juice into ice cubes beforehand to avoid dilution.
Storage/Reheating
Piña coladas are best served fresh, but if you have leftovers, store them in the fridge for up to 1 day. Give it a good stir or blend again before serving. Frozen versions can also be stored in the freezer for a few hours and re-blended for a slushy texture.
FAQs
Can I use coconut milk instead of coconut cream?
You can, but the texture will be thinner. Coconut cream gives the drink its signature richness.
What type of rum is best for piña colada?
White rum is traditional, but coconut rum or dark rum can also be used for a stronger flavor.
Is canned pineapple juice okay to use?
Yes, canned pineapple juice works great and is often what I use when fresh pineapple isn’t available.
Can I batch this recipe for a party?
Absolutely! Multiply the ingredients by the number of servings, blend in batches, and keep it chilled in a pitcher or serve from a drink dispenser with ice.
Conclusion
Homemade Piña Colada is a tropical classic that’s simple to make and irresistibly delicious. Whether I’m enjoying a frozen version on a hot day or mixing up a quick cocktail for guests, it always brings a little taste of paradise. With only a few ingredients and endless ways to personalize it, this is one drink that’s always worth blending!
