Whip up the ultimate Piña Colada cocktail with this easy recipe featuring white rum, pineapple juice, and creamy coconut. This frozen tropical classic is perfect for summer parties, beach vibes, or when you need a mini vacation in a glass.
Add rum, coconut cream, pineapple juice, and crushed ice to a blender.
(Optional) Add a splash of lime juice for added tanginess.
Blend on high until smooth and frosty.
Pour into a chilled hurricane glass or tall tiki-style glass.
Garnish with a pineapple wedge, cherry, and a touch of toasted coconut flakes if desired.
Coconut shrimp or fried fish tacos
Hawaiian pizza
BBQ chicken skewers
Grilled pineapple or mango salsa
Key lime pie or coconut macaroons
The creamy, tropical flavor of a Piña Colada plays beautifully with sweet-savory dishes and grilled fruits.
Use coconut cream, not coconut milk — it’s thicker and sweeter.
Blending with frozen pineapple instead of ice gives a richer texture.
Dark rum float? Try a splash of aged rum on top for extra depth.
No blender? Shake with ice and strain over crushed ice for a rustic, shaken version.
Garnish heavily — it’s part of the fun!
The Piña Colada was born in Puerto Rico, likely in the 1950s at the Caribe Hilton in San Juan. It was declared the island’s official drink in 1978 and has since become a global symbol of tropical indulgence. Its name means “strained pineapple” in Spanish.
1 servings