Pina Colada Recipe

Prepare blender

Chill a hurricane or large coupe glass in the freezer for a few minutes while you assemble ingredients. Measure out white rum, cream of coconut, and pineapple juice.

Blend

Add to a high-speed blender: 2 oz white rum, 1.5 oz cream of coconut, 3 oz pineapple juice, 1 cup fresh pineapple chunks and 1.5 cups of ice. Secure lid.

Process

Blend on high until completely smooth and slushy, about 30–60 seconds depending on blender power. Stop and scrape down sides if needed. If mixture is too thick, add 1–2 tablespoons pineapple juice; if too thin, add a few more ice cubes.

Serve

Pour the blended Pina Colada into the chilled glass. Garnish with a pineapple wedge and a maraschino cherry. Serve with a straw and optionally a cocktail umbrella.

Adjust sweetness and texture

Taste and adjust: if you prefer sweeter, stir in 1/4 oz simple syrup or additional cream of coconut. For stronger drink, increase rum by 1/2 oz.

Choose one flavor: mango, passion fruit, peach, or strawberry. Use the suggested amounts from the 'Optional Fruit Flavor Add-ins' section for a single serving.

Mango: If using frozen mango chunks, add 1/2 cup directly to the blender with the classic Pina Colada base. Blend until smooth. For a silkier texture, use 2 tablespoons of mango purée instead of chunks.

Passion fruit: Add 2 tablespoons passion fruit purée or strained pulp to the blender. Taste before blending fully — passion fruit is tart and may need 1/4–1/2 tsp simple syrup to balance.

Peach: Add 1/2 cup peach purée or sliced fresh peach to blender with the base. If peaches are underripe, add 1/2 oz simple syrup or replace 1/4 cup pineapple juice with peach purée for more pronounced peach flavor.

Strawberry: Add 1/2 cup strawberry purée or fresh/frozen strawberries to the blender. If strawberries are very tart, add 1/4 oz simple syrup. Blend until uniformly smooth and proceed to serve as above.

Multiple flavors: You can combine two flavors (charge accordingly). Reduce total fruit to about 3/4 cup combined for best balance to avoid overpowering the classic base.

If making a large batch, combine in a high-capacity blender or use a countertop blender in two batches. For each 6-serving batch, add: 12 oz white rum, 9 oz cream of coconut, 18 oz pineapple juice, 6 cups fresh pineapple chunks and about 9 cups ice (or adjust to desired slushiness).

Process each batch until smooth and slushy. If using optional fruit flavor, add the corresponding batch quantity listed under Batch ingredients (e.g., 3 cups mango purée for mango-flavored batch). Blend thoroughly between alcohol and fruit for even distribution.

Keep finished batch chilled in the freezer for short-term storage (15–30 minutes) or in a refrigerated container; re-stir or re-blend briefly before serving if separation occurs. Do not freeze solid.

Portion into glasses, garnish each with a pineapple wedge and maraschino cherry, and serve immediately.