This thick and creamy piña colada recipe is super easy to make and uses only 4 ingredients: frozen pineapple chunks, pineapple juice, canned cream of coconut and dark rum. It’s more on the pineapple-y side in terms of taste and the absence of ice gives it a smooth custard-like texture!
Piña Colada origins:
The Piña Colada originated in Puerto Rico and is no-doubt the most famous tropical frozen drink. Of course there are many variations, but the main components of the Piña Colada are simple: pineapple, coconut cream and rum.
This version is based on a technique that my cousin introduced to me where frozen pineapple chunks are used in the absence of ice. The result is a smooth custard-like Piña Colada with a prominent pineapple taste. What I love about this recipe is that it’s not overly-sweet, which is why I’m pretty specific about the ingredients I use. Of course feel free to make substitutions as you see fit!
Also, this recipe yields a large batch (56 ounces, about six eight-ounce servings).
Piña Colada Ingredients:
- 4 cups frozen pineapple chunks (can be fresh or store-bought but must be frozen)
- Two 15-ounce cans of cream of coconut – Vitarroz is my favorite brand because it’s on the less-sweet side.
- ⅔ cup pineapple juice – I use organic, but you certainly don’t have to!
- 8-10 ounces dark rum – I realize dark rum is not everyone’s thing, light rum is a fine substitute though!
Tips and tricks
- Experiment with different brand of coconut cream! Vitarroz is thinner and less sweet, Coco Lopez is more on the sweet side and much thicker. It’s all about preference. I prefer the less-sweet taste of Vitarroz and am still able to achieve a custardy texture.
- If you’re freezing the pineapple yourself, make sure you freeze it for a minimum of 2 hours in a freezer bag! If you don’t freeze it long enough, it’ll result in a more pulp-y texture. The freezer bag prevents against freezer burn. I give specific directions below on how to cut a fresh pineapple.
- Light rum vs. dark rum: light rum is clear with more of a crisp taste, dark rum is more layered and robust. Totally a a matter of preference. Sometimes I’ll even Cape Verdean-ize Piña Coladas by substituting grogu for the rum!
- Leftovers can be stored in the freezer, just thaw it slightly before blending it again.
- Skip the liquor if you prefer a virgin cocktail! If you find that it’s a little thick without the rum you can thin the mixture out by adding a small amount of pineapple juice.
How to make this easy Piña Colada Recipe:
Step 1: Carve and freeze the pineapple
If you’re using store-bought frozen pineapple chunks, you can proceed to step 2.
Otherwise, cut off the crown and base of the pineapple, and then cut the pineapple in half lengthwise. Run a kitchen knife along the inside of the rind to remove the flesh of the pineapple. Discard the rind and cut the pineapple into 1.5-inch chunks.
Freeze the pineapple chunks in a freezer bag for at least 2 hours.
Step 2: Blend all ingredients together
Add the frozen pineapple chunks, both cans of cream of coconut, pineapple juice and rum to a blender.
Cover and blend on high speed for 30 seconds, or until completely smooth.
Step 3: Pour and serve!
Pour the blended piña colada into glasses and garnish with fresh pineapple slices and flaked coconut, if you have it!
You should end up with about 56 ounces of Piña Colada (roughly six eight-ounce servings).
Store any leftovers in the freezer, just be sure to thaw the mixture slightly before you blend it again!
Garnish is totally optional, but it’s always fun to get creative! I kept it pretty simple here but Maraschino cherries, whipped cream and drink umbrellas are always a cute touch!
Check out these other tropical drink recipes!
Easy Piña Colada Recipe - 4 Ingredients!
- 4 cups frozen pineapple about 1 whole pineapple cut into chunks
- 30 ounces cream of coconut two 15-ounce cans
- ⅔ cup pineapple juice
- 8-10 ounces dark rum
- If using store-bought frozen pineapple chunks, you can skip to step 2. Otherwise cut the crown and base off of the fresh pineapple and cut the pineapple in half lengthwise. Run a kitchen knife along the inside of the rind to remove the flesh from the rind. Discard the rind and cut the pineapple into 1.5-inch chunks. Freeze the pineapple chunks in a freezer bag for at least 2 hours.
- Add the frozen pineapple chunks, both cans of the cream of coconut, pineapple juice and rum to a blender.
- Blend on high speed for 30 seconds, or until completely smooth
- Pour the Piña Colada mix into glasses and garnish with fresh pineapple slices and some flaked coconut if you have it!
- This recipe yields 56 ounces (six, eight-ounce servings).
- Light rum can be used in place of dark rum.
- Vitarroz brand cream of coconut is my preference because it's not as sweet/syrup-y as some other brands. Feel free to use the brand of your choice though.
- Adjust the amount of alcohol in the recipe to your liking, you can even omit it!
- Store any leftover mixture in the freezer and let it thaw slightly before blending the mixture again.