Piña Colada Recipe

Prepare ingredients

Measure out light rum, coconut cream, pineapple juice, and fresh pineapple. If using sugar and lime juice, have them ready. Use cold pineapple juice if possible to reduce dilution.

Blend

Add the light rum (4 oz), coconut cream (2 oz), pineapple juice (4 oz), fresh pineapple chunks (1 cup), and ice (2 cups) to a high-speed blender. If you want it slightly sweeter, add 1 tsp sugar. For a touch of brightness, add 1/2 tsp fresh lime juice. Secure lid.

Process to smoothness

Blend on high for 30–60 seconds, stopping to scrape down sides if needed, until mixture is smooth, thick, and pourable. If too thin, add 1/2 cup more ice and blend again. If too thick, add 1–2 tbsp pineapple juice or rum and pulse to combine.

Taste and adjust

Taste a small spoonful and adjust sweetness or acidity: add up to 1 tsp more sugar for sweetness or a few drops of lime juice to brighten. Blend briefly (5–10 seconds) after adjustments.

Serve

Pour the frozen Piña Colada into two large chilled hurricane or Collins glasses, dividing evenly (recipe makes approximately 2 servings).

Thread a maraschino cherry onto a toothpick and spear a pineapple wedge. Place the pineapple wedge on the rim of each glass and rest the cherry on top of the wedge or float it in the drink.

Optional: For a more tropical look, rim the glass with sugar or toasted coconut. To toast coconut, spread shredded coconut on a baking sheet and toast at 350°F (175°C) 3–5 minutes, watching closely, then cool and press into a little simple syrup on the rim.

Serve immediately with a straw and enjoy chilled. Leftover blended Piña Colada will separate if stored; re-blend briefly before serving.