Pina Colada Recipe

Prepare blender

Place the blender on a stable surface. Add 1.5 cups crushed ice to the blender jar to create the slushy base.

Add liquids and fruit

Pour 2 oz white rum, 2 oz cream of coconut, 4 oz pineapple juice, and 0.5 oz fresh lime juice into the blender over the crushed ice.

Add pineapple chunks

Add 1 cup fresh pineapple chunks to the blender. This contributes texture and bright, fresh flavor.

Blend

Secure the lid and blend on high for 30–45 seconds until the mixture is smooth and evenly slushy. If too thick, add 1–2 tablespoons pineapple juice or water and pulse until desired consistency is reached. If too thin, add a few ice cubes and pulse briefly.

Taste and adjust

Taste a small spoonful. If you want it sweeter, add 0.25–0.5 oz additional cream of coconut and pulse. If it needs more brightness, add another 0.25 oz lime juice and pulse briefly.

Serve

Pour the blended Piña Colada into a chilled hurricane or highball glass, leaving a little headspace for garnish.

Skewer a maraschino cherry and a pineapple wedge on a cocktail pick and rest it on the rim of the glass. Tuck an optional pineapple leaf behind the garnish for a tropical look.

Insert a straw and serve immediately while cold and slushy. Optionally, sprinkle a few small pineapple bits on top for texture.