Frozen Piña Colada Recipe

Name: Deep Lagoon Seafood and Oyster Houses FROZEN PIÑA COLADA Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Caribbean
Ingredients: 2 oz Don Q Coconut Rum (or other coconut-flavored rum); 0.5 oz Light rum (optional, for more rum depth); 4 oz Pineapple juice; 2 tbsp Cream of coconut (e.g., Coco López); 1 oz Coconut milk (unsweetened or light); 1 cup Fresh pineapple chunks (preferably frozen); 0.5 oz Simple syrup (1:1) or agave syrup; 0.25 oz Fresh lime juice; 1 cup Ice (crushed or cubes); 1 piece Pineapple wedge; 1 piece Maraschino cherry; 1 tsp Toasted coconut flakes (optional)

Inspired by Deep Lagoon Seafood and Oyster House

Time10m

Serves1

Don Q Coconut Rum, pineapple, & coconut.

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Ingredients

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Cocktail Base

2 oz Don Q Coconut Rum (or other coconut-flavored rum)

1/2 oz Light rum (optional, for more rum depth)

4 oz Pineapple juice

2 tbsp Cream of coconut (e.g., Coco López)

1 oz Coconut milk (unsweetened or light)

1 cup Fresh pineapple chunks (preferably frozen)

1/2 oz Simple syrup (1:1) or agave syrup

1/4 oz Fresh lime juice

1 cup Ice (crushed or cubes)

Garnish

1 piece Pineapple wedge

1 piece maraschino cherry

1 tsp Toasted coconut flakes (optional)

Method

Prepare & Blend

Chill glass

Place your serving glass (hurricane or tall glass) in the freezer for 5–10 minutes while you prepare the cocktail to keep the drink cold longer.

Add 2 oz Don Q Coconut Rum, 0.5 oz light rum (if using), 4 oz pineapple juice, 2 tbsp cream of coconut, 1 oz coconut milk, 1 cup frozen pineapple chunks, 0.5 oz simple syrup (or agave), and 0.25 oz fresh lime juice into a blender.

Add 1 cup of ice (adjust up or down depending on desired slush thickness). Secure the lid.

Blend on high for 20–40 seconds, pulsing at first to break up large pieces, until the mixture is smooth and has a thick, slushy consistency. If too thin, add a few more ice cubes or frozen pineapple and blend again; if too thick, add 0.5–1 oz pineapple juice and re-blend.

Serve & Garnish

Remove the chilled glass from the freezer. Pour the blended piña colada into the glass, using a spoon if needed to hold back foam for a smoother presentation.

Garnish with a pineapple wedge and a maraschino cherry on a pick. Sprinkle toasted coconut flakes over the top if desired.

Serve immediately with a straw and enjoy.