Classic Piña Colada Recipe

This classic Piña Colada recipe blends the tropical flavors of real pineapple and creamy coconut milk into a refreshing, vacation-worthy drink.

Course Drinks

Keyword cocktail, coconut, pineapple, rum

Prep Time 10

Total Time 10

Servings

Calories 481kcal

Author Sara Garska

Cost $5

Nutrition information is provided as an estimate only. Recipe is intended for readers 21+; please enjoy responsibly.

Prep Tips:

Yield - The ingredients listed will make one frozen cocktail, with a standard pour of rum (1.5-2 ounces). Since there is a cup of pineapple and a half cup of coconut milk, you'll need a fairly big glass.
Coconut Milk - It’s important to use canned coconut milk or cream that is found on the grocery store shelf and not coconut milk found in cartons in the refrigerator section. This gives our pina colada its creaminess and real coconut flavor. Canned coconut milk and canned coconut cream are usually found in the Asian food section of your grocery store.
Separation of Liquids - Coconut milk or cream can feel solid or liquid when you shake the can. In cooler temps the fatty part of the coconut milk or cream will separate. This isn’t bad. However, for this recipe, I got better results when I used cans of coconut milk/cream that were all liquid when I shook it up. So, when picking your coconut milk, try to get cans that you can shake up. If they all feel solid, you can still use it by putting in bowl and whisking until smooth.
Shortcut Recipe - You can make this recipe with just the first three ingredients: coconut milk, pineapple, and rum. This still tastes really good. However, a little sugar, salt, and citrus makes almost everything taste better!