Pina Colada Recipe
Pineapple and coconut blended together with light rum for that smooth and creamy Island flavor. This drink is perfect with our crispy coconut shrimp!
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Ingredients
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Pina Colada Base
Ice & Garnish
Method
Pina Colada Base
If using fresh pineapple, core and cut into ~1-inch chunks. Measure 1 cup packed.
In a blender, combine fresh pineapple chunks (1 cup), pineapple juice (60 ml), cream of coconut (60 ml), light rum (60 ml), heavy cream or half‑and‑half (30 ml), and fresh lime juice (10 ml).
Add crushed ice (about 1 cup). For a smoother, creamier texture use more ice; for a stronger drink use slightly less ice.
Blend on high for 30–60 seconds until mixture is silky and completely smooth with no large ice or fruit pieces. Taste and adjust: add 15–30 ml more rum for stronger, 15–30 ml more cream of coconut for sweeter/creamier, or a splash more lime for brightness.
Assemble & Garnish
Pour the blended pina colada into a chilled hurricane or highball glass, leaving a little headspace for garnish.
Skewer a pineapple wedge and maraschino cherry and place on the rim. Sprinkle toasted shredded coconut (optional) over the top or rim the glass with it for extra coconut aroma.
Serve immediately with a straw. Pair with crispy coconut shrimp for a classic island combo.