Pure Pina Colada Recipe

Chill glass

Place the serving glass in the freezer for 5–10 minutes while you prepare the drink to keep the cocktail cold longer.

Measure ingredients

Measure out pineapple chunks, pineapple juice, cream of coconut, coconut water, rum (if using), and ice so everything is ready to blend.

Add 1 cup fresh pineapple chunks, 60 ml pineapple juice, 60 ml cream of coconut, 120 ml coconut water, 45 ml white rum (optional) and 1 cup ice to a high-speed blender.

Start blending on low for 10 seconds to break up the ice, then increase to high and blend for 20–30 seconds until the mixture is smooth and creamy. Stop and scrape down the sides if needed to ensure even texture.

Taste the mixture. If you want it sweeter or richer, add an additional 1–2 tablespoons (15–30 ml) cream of coconut and blend briefly. If it’s too thick, add 15–30 ml coconut water and blend once more.

Remove the chilled glass from the freezer. Pour the blended Piña Colada into the glass immediately.

Garnish with a fresh pineapple wedge on the rim, serve with a toothpick or skewer. If desired, sprinkle 1 tsp fresh shredded coconut over the top for extra coconut aroma and texture.

Serve with a straw and enjoy immediately while cold and frothy.